Chicken Enchilada Casserole with Corn Salsa

Directions:                    

1. Preheat oven to 350°. Coat a 9x13-inch casserole with cooking spray.
2. In a medium saucepan, add the chicken breasts. Cover with water, bring to a boil. Reduce heat, simmer 10 minutes or until chicken is cooked through. Remove the chicken, let cool; shred.
3. In a large bowl, combine the yogurt, sour cream, chili powder, cumin, garlic salt, salt and pepper. Add to the chicken and mix well.
4. Spread half of the chicken mixture in the casserole dish. Top with ½ cup cheese and the tortilla chips.
5. Spread remaining chicken mixture over chips. Sprinkle with remaining cheese.
6. Bake for 35 minutes until heated through.
7. For the corn salsa: Combine all the ingredients in a bowl. Stir until well combined, chill.
8. Serve casserole with corn salsa.

TIP: Serve with sour cream, hot sauce, sliced avocados and sliced green onions.

Recipe and Photo Courtesy of Jessica McCoy, All She Cooks