Cheesy Chicken Enchiladas

What You'll Need

• tow 1/2 cups chopped cooked chicken breast
• tow cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 2/3 cups plain low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• one teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• one (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
• one (4.5-ounce) can chopped green chiles, drained
• 8 (8-inch) flour tortillas
• one tablespoon canola oil
• Cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

How to Make It

1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl.
3. Remove 1 cup chicken mixture; set mixture aside.
4. Heat a large skillet over medium-high heat.
5. Working with 1 tortilla at a time, brush oil over both sides of tortilla.
6. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.
7. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.
8. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray.
9. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture.
10. Spread reserved 1 cup chicken mixture evenly over enchiladas.
11. Cover and bake at 350° for 20 minutes.
12. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.