Erica's Fiero Chicken

Cut 3 or 4 chicken breasts into pieces and place them into a 9x13 pan.

In a bowl combine:
1 cup plain greek yogurt,
3/4 cup milk,
4 oz can of green chills,
1 cup shredded mexican blend cheese,
8 - 10 oz enchilada sauce, (I make this from scratch, using Whole Wheat Flour)
1 T chili powder
1/2 t cumin
1/2 t garlic salt
1/2 t onion salt/powder
1 can black beans, drained.

Mix and pour over the chicken. Bake on 350 for 40 minutes. Serve over brown rice or in whole wheat tortillas.

This recipe originally called for cream cheese and whipping cream. I altered it to this healthier version, and although it's not as rich and creamy, it's still yummy.