1 (4 oz.) can green chilies, seeded and chopped
1 clove garlic, minced
1 Tbsp. oil
1 (28 oz.) can tomatoes, drained and chopped (reserve liquid)
2 cups chopped onion
1 tsp. salt
1/2 tsp. dried oregano
1 tsp. cumin and chopped cilantro
1/2 can Rotel tomatoes
3 cups chopped cooked chicken
2 cups plain yogurt
2 cups cubed low fat cheese
25 corn tortillas

Preheat oven to 350 degrees. Saute chilies and garlic; stir in tomatoes, onion and spices. Add enough tomato juice to reserved tomato liquid to make 1 cup and add to mixture. Simmer about 30 minutes. Combine chicken, yogurt, cheese and salt. Dip tortillas into tomato mixture and fill with chicken mixture. Roll and place seam side down in sprayed 9 x 13 inch baking dish. Pour chili sauce over top and bake until heated through, about 15-20 minutes.