I love this recipe. It has some of my favourite foods in just the right quantity. Chicken, cheese and salsa! Adding the jalapenos give it a nice kick too. To make it vegetarian, simply replace the chicken with diced firm tofu.

1 (11-ounce) jar salsa
1 cup shredded cooked chicken breast
1 cup reduced-fat shredded Mexican cheese blend
3/4 cup plain nonfat yogourt
1 small yellow squash, diced
3 tablespoons canned diced jalapeno peppers
8 (6-inch) corn tortillas
2 tablespoons minced parsley

1. Preheat the oven to 400*F. Spread 1/3 cup of the salsa in the bottom of a 10 x 6-inch baking dish. Mix the chicken, 1/2 cup of the yogourt, the squash, and jalapenos in a bowl.
2. Heat the tortillas according to package directions. Spread about 1/4 cup of the chicken mixture down the centre of each tortilla. Roll up and place seam-side down in the baking dish. Pour remaining salsa over the tortillas, then sprinkle with the remaining 1/2 cup of cheese. Cover with foil and bake until the cheese melts, about 20 minutes. Serve, topped with the remaining 1/4 cup of yogourt and sprinkled with the parsley.