12 ounces low-fat plain Greek yogurt, divided (plus more for garnish)
3 1/2 cups shredded chicken (I used rotisserie)
2 cups low-fat mozzarella, shredded
12 corn tortillas
Directions
Preheat oven to 350 degrees. Spray a square baking dish with non-stick cooking spray.
In a bowl, whisk together salsa and 1 cup Greek yogurt.
Spoon ¼ of the sauce on the bottom of the pan, top with 4 flour tortillas, overlapping if necessary. Sprinkle half of chicken over tortillas, top with ¼ of the sauce and 1/3 of the cheese. Repeat. Layer four tortillas, then ½ of chicken, followed by a ¼ of sauce and then a 1/3 of the cheese. For final layer, layer four tortillas, remaining sauce and remaining cheese.
Bake for 30-35 minutes until hot and the cheese is melted.