Creamy Cheesy Chicken Enchiladas

We had an abundance of flour tortillas to use up so I found this Cooking Light Recipe from a few years ago that came together very easily and was so good.  One special trick with this recipe is that you heat up the tortillas for about 10 seconds before you fill them.  

Give this a try and let me know what you think. 

Ingredients:

2 & 1/2 cups chopped cooked chicken breast

2 cups (8 ounces) shredded 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

1 tsp minced garlic

1/4 tsp freshly ground black pepper

1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted

1 (4.5-ounce) can chopped green chiles, drained

8 (8-inch) flour tortillas

1 tbsp canola oil

Cooking spray

1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

1/4 cup chopped green onions

Directions:

1. Preheat oven to 350°F.

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. 

4. 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°F for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.