Cheesy Chicken Enchiladas

(from Cooking Light Magazine)

Preheat Oven to 350.
You will need:
13x9 baking dish
canola oil cooking spray
8 tortillas
1/2 cup finely shredded reduced fat sharp chedder cheese
1/4 cup chopped green onions

Combine the below 9 ingredients in large bowl and set aside 1 cup of mixture.

2 1/2 cups chopped cooked chicken
2 cups (8 oz) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter (melted)---I accidentally left this out, oops
1/4 cup chopped onion
1 t. minced garlic
1/4 t. freshly ground black pepper
1 (10 3/4 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5 oz) can chopped green chiles, drained

Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of the 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 13x19 inch baking dish coated with cooking spray. Repeat with remaining tortillas. Spread the last 1 cup chicken mixture you set aside evenly over top of enchiladas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with chedder cheese and green onions; bake an additional 5 minutes or until cheese melts.

I added a little dab of sour cream and salsa on the top when I went to eat it. I don't think Cooking Light would have liked that addition, but it sure was good! Enjoy!