1 onion, chopped
2 c. frozen corn
2 c. mushrooms
1 1/2 tsp. oil
1 can cream of chicken soup
1 c. plain yogurt
1 c. Mozzarella cheese
1 can green chiles
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder
2 c. cooked diced chicken
10 corn tortillas

Saute onion, corn, mushrooms in oil. Add soup, yogurt, 1/2 cheese, chicken, peppers, and spices. Heat, do not boil. Place 5 tortillas in 9x13 inch pan. Layer half of mixture onto shells. Repeat, top with remaining cheese. Bake 20 minutes.