CREAM ENCHILADAS

CREAM ENCHILADAS 8 oz. plain Greek yogurt 1 can cream of chicken soup 1 TBSP fresh chopped cilantro (1/2 TBSP dried) 2 1/2 cups cooked shredded chicken breast 1 can Mexican Rotel 1 cup chopped onions 16 corn tortillas 8 oz. shredded pepper jack and Colby cheese blend 1 can diced green chilies In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. Combine the chicken, Rotel, onions and green chilies in a pan sprayed with cooking spray. Heat until onions are transparent. Warm the tortillas until flexible. Fill each tortilla with about 2 TBSP chicken mixture and about 1TBSP cheese. Roll tortilla up and place seam side down in a 9 x 11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes