Chicken Enchiladas

Ingredients

3 cups chopped cooked chicken

1 large onion, diced and cooked

1 1/2 cups (8 ounces) shredded Monterey Jack cheese with peppers or without

1/2 cup Fage 2% Plain Yogurt

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

8 (8-inch) flour tortillas

Vegetable cooking spray

1 (8-ounce) container sour cream—I used ¼ cup sour cream and the rest Fage yogurt

1 (8-ounce) bottle Verdi Salsa / Sauce

½ cup Monterey Jack Cheese

Preparation

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with a light spray of vegetable, olive oil, or coconut cooking spray.

Bake at 350° for 40 minutes or until golden brown

Stir together yogurt, sour cream and Verdi Salsa. Spoon over hot enchiladas, and cheese and place back in the oven just until cheese melts.  *Then sprinkle with toppings and serve. 

Toppings: diced tomato, chopped avocado, sliced black olives.

*I did not add the toppings to the top.  I just had them on the side for everyone to have what they wanted on their Enchiladas.