Preheat oven to 350 degrees F.
Spray an 8-inch or 9-inch square casserole dish with nonstick spray.
Cover the bottom of the dish with 4 corn tortillas, overlapping them
if necessary. Sprinkle half the chicken, half the cheese, half the
green chiles and half the scallions on the tortillas.
In a medium-size bowl or large measuring cup, stir together the enchilada
sauce and yogurt until smooth. Pour half of this mixture over the
layers in the casserole dish. Then layer on the remaining 4 tortillas,
the chicken and the chiles. Sprinkle with half the remaining cheese.
Pour the remaining sauce over the dish. Sprinkle with the remaining
cheese and scallions. Bake, uncovered, for 30 minutes.
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