King Ranch casserole recipe

I doubt that I've ever had a King Ranch casserole that didn't involve canned soup... until now!  This is one of those comforting dishes that reminds me of my childhood, and I really liked this lighter version.  It's still cheesy and delicious, but not greasy or heavy.  Best of all, if you have some cooked chicken or turkey lying around, it's insanely fast to throw together.

King Ranch casserole (adapted from The Whole Foods Market Cookbook)
(Printable version)

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tsp paprika
1 tsp cumin
salt and pepper to taste
1 1/2 cups shredded, cooked chicken or turkey
4 oz green chiles, diced
1/4 cup chopped cilantro
1 cup tomatillo salsa
4 corn tortillas, halved
1/2 cup plain yogurt
1 cup grated cheddar cheese

Heat the oil over medium heat in a medium skillet.  Add onion and cook until it's tender.  Then stir in garlic, paprika, cumin, and salt and pepper, and add chicken or turkey and green chiles.  Stir this together well, and toss with cilantro.  Cover the bottom of a small baking dish with 1/3 cup salsa and then add 2 of the tortillas (4 halves), overlapping them as necessary.  Top with 1/4 cup yogurt, 1/3 cup salsa, half of the chicken or turkey mixture, and 1/3 cup cheese.  Repeat the layers: tortillas, yogurt, salsa, chicken mixture, and cheese.  Top with the remaining cheese and bake at 350 for about 20 min, or until it's bubbly.  Serves 4.