Instructions

• Preheat the oven to 350°F (175°C). Spray a 13x9-inch casserole dish with nonstick spray and set aside.
• Thaw the frozen corn and drain well (microwave 30–60 seconds or run under cold water until thawed, then drain).
• In a medium bowl, whisk together the Greek yogurt, skim milk, and salsa until smooth.
• Add the shredded chicken, drained corn, diced red bell pepper, and half of the shredded cheddar cheese to the yogurt mixture; stir until evenly combined. Reserve the remaining cheese.
• Arrange 4 of the 6-inch corn tortillas in a single layer on the bottom of the prepared casserole dish, overlapping as needed to cover the base.
• Spread 1/3 of the chicken mixture evenly over the first tortilla layer.
• Place 4 more tortillas in a single layer over the filling.
• Spread a second 1/3 of the chicken mixture evenly over the second tortilla layer.
• Place the last 4 tortillas in a single layer over that filling.
• Spread the remaining 1/3 of the chicken mixture evenly over the top tortillas, then sprinkle the reserved shredded cheddar evenly over the top.
• Cover the casserole with aluminum foil and bake for 30 minutes, until the filling is hot and bubbly.
• Remove the foil and bake an additional 10 minutes, until the cheese is lightly browned.
• Let the casserole rest for 10 minutes before slicing and serving.