Cheesy Chicken Enchiladas

2 1/2 cups chopped cooked chicken breast (I used 2 packages Butterball roasted chicken strips - 12 oz total)
2 cups (8 oz) pre-shredded reduced-fat 4-cheese mexican blend cheese
1 2/3 cups plain low-fat yogurt (I didn't want to buy the big tub, so I used 2 individual cups, 12 oz total)
1/3 cup butter, melted
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp freshly ground black pepper
1 (10 3/4 oz) can condensed reduced-fat, reduced sodium, cream of chicken soup
1 (4.5 oz) can chopped green chilies, drained
8 (8-inch) flour tortillas
1 Tbsp canola oil
cooking spray
1/2 cup (2 oz) finely shredded reduced-fat sharp cheddar cheese (I used more of the mexican blend)
1/4 cup chopped green onions

1. Preheat oven to 350.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

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

Allow to set for 5 minutes before serving.

Makes 8 servings (serving size: 1 enchilada)

Number of Servings: 8

Recipe submitted by SparkPeople user TS_SUSAN.