Green Chili Chicken Enchiladas

I made this for the first time tonight. I have made many variations of green chili enchilada's, but this was by far the best! I may add half a cup of chicken stock next time to thin out the sauce, but the flavor was outstanding!

Ingredients:


Sauce

1 can cream of chicken soup

1 can, 16oz Hatch Green Chili Sauce (http://www.elpinto.com/16oz-products/3-el-pinto-16-oz-medium-green-chile-sauce)

1 cup plain Greek yogurt (healthy substitution for sour cream)


Filling

2 cups shredded 2% cheddar or Monterrey jack cheese

2-3 cups diced, cooked chicken

1/2 cup chopped onion

12 flour tortillas (easy recipe for homemade tortillas if you have none on hand http://allrecipes.com/Recipe/Homemade-Flour-Tortillas/Detail.aspx)



Combine soup, enchilada sauce, and yogurt in saucepan. Heat thoroughly. Set aside.


To make filling: Combine cheese, chicken and onions in bowl. Warm tortillas, and spoon sauce and filling on each tortilla; roll up. Place 12 tortillas seam side down in a greased 9x13 baking dish. Pour remaining sauce on top. Top with extra cheese.


Bake at 350°F until bubbly (20-30 minutes).