Cheesy Chicken Enchiladas-Cooking Light - cooking recipe

Ingredients

2 1/2 cups cooked chicken breasts, chopped
2 cups preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup onion, chopped
1 garlic clove, minced
1/4 teaspoon black pepper
1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies, drained
8 (8 inch) flour tortillas
1 tablespoon canola oil
cooking spray
1/2 cup finely shredded reduced-fat sharp cheddar cheese
1/4 cup green onion, chopped

Preparation

Preheat oven to 350\u00b0.
Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
Spray 13 by 9 inch baking dish with cooking spray.
Heat a large skillet over medium heat. Oil both side of one tortilla and heat in skillet for 5 seconds per side. Remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. Roll tortilla jelly roll style and and place seamside down into the baking dish. Repeat with remaining 7 tortillas.
Spread the reserved 1 cup of chicken mixture over the tortillas.
Cover and bake for 20 minutes.
Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.