Chilaquiles is a Mexican layered dish, sometimes called "Mexican lasagna," that makes good use of somewhat dried-out corn tortillas. Fresh corn tortillas are perfectly appropriate, however. If you're a cheese lover, use more in this recipe.

4 boneless, skinless chicken breast halves
8 (6-inch) corn tortillas (preferably stale)
2 (10 ounce) cans tomatoes with green chiles
    (or substitute 2 1/2 cups salsa)
1 (15 to 16 ounce) can black beans, drained
1/4 cup chopped fresh cilantro (optional)
1 cup non-fat plain yogurt (or an 8-ounce container)
8 to 10 ounces grated Monterey jack cheese
    (or more if desired)

Heat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish (or similar casserole) with nonstick cooking spray.

Heat about 1 inch of water in the bottom of a wide skillet. Bring to a boil. Add chicken breasts. Reduce heat to medium-low and simmer chicken breasts for 5 minutes (the water should not be boiling, but at the barest simmer; adjust the heat if necessary). Flip and cook 4 minutes more. Remove from heat and set aside. (If the chicken should appear a tad undercooked, don't worry, it will continue to cook in the casserole).

Cut tortillas in half. Spread about 3/4 cup of the tomatoes in the bottom of the casserole. Cover the bottom with tortilla halves. Cut the chicken into small dice.

Begin building layers of ingredients on top of the tortillas: Sprinkle with half the chicken, then spread on half the remaining tomatoes. Spoon on half the black beans and sprinkle with cilantro. Dollop on half the yogurt and sprinkle with half the cheese. Top with more tortilla halves.

Again build layers. Start with chicken, then tomatoes, black beans and cilantro. Spoon on yogurt and top with cheese. Bake 30 minutes, or until cheese is melted and casserole is hot. Let stand 10 minutes before serving. Serve with green beans or salad.

Serves 6.