• Heat oven to 350°F. Lightly oil 13 x 9 x 2-inch baking dish.

  • Sprinkle 1/2 cup corn kernels in prepared dish. Tear 6 corn tortillas into 4 or 5 pieces; arrange, overlapping, to cover bottom of dish

  • Mix salsa and tomatoes in bowl. In another bowl, stir together yogurt, milk and 1/4 teaspoon salt.

  • Spoon 1 cup salsa mixture over tortillas in dish. Drizzle with 1/2 cup yogurt mixture; sprinkle with olives. Reserve 1/4 cup each corn and beans; sprinkle remaining corn and beans over casserole. Top with chicken, green onion and cilantro. Sprinkle with remaining 1/2 teaspoon salt, the pepper, cumin and oregano. Sprinkle with half the Cheddar; spoon 1/2 cup salsa mixture over top.

  • Tear remaining tortillas into pieces. Overlap on top to cover. Sprinkle with reserved corn and beans. Spoon on remaining salsa mixture. Drizzle remaining yogurt mixture over top; sprinkle with remaining Cheddar.

  • Bake, covered, in 350°F oven 25 minutes. Uncover; bake 10 minutes or until hot and lightly browned. Serve with sour cream and radish slices if desired.

Nutrition Facts

293 calories; 10 g total fat; 43 mg cholesterol; 930 mg sodium. 35 g carbohydrates; 20 g protein;