•    12 corn tortillas

•    2 c. canned enchilada sauce

•    1 8-oz. can unsalted tomato sauce

•    3 c. diced cooked chicken or turkey

•    1/4 c. sliced black olives

•    2 Tbsp. slivered almonds

•    1/2 c. grated part-skim mozzarella cheese

•    2 c. plain nonfat yogurt

•    1/4 c. chopped green onions

•    Preheat oven to 350 degrees. Soften tortillas by wrapping in wax paper and microwave for 1/2 to 2 minutes or by wrapping in foil and warming in a conventional oven for 10 minutes. Mix enchilada sauce and tomato sauce. Mix chicken, olives and almonds with about 1/2 cup sauce to moisten. Spoon 1/4 cup of chicken mixture down the center of each warm tortilla. Roll and place seam side down in a 9-by-13 baking dish. When all are in place, cover with remaining sauce and grated cheese. Bake uncovered for 15 to 20 minutes. Before serving, spoon yogurt down the center of dish and sprinkle with green onions.