Chicken Enchiladas

1/2 an onion- diced

2 cloves of garlic- minced

1 tablespoon of butter

1 cup of chicken broth

1 small can of chopped green chilies

1/4 teaspoon of cumin

S&P

1 cup of shredded Monterey Jack cheese

1/2 cup of low-fat plain Greek yogurt

2 cups of cooked chicken which is the meat off one rotisserie chicken

4- 8 inch flour tortillas

Garnish with diced tomatoes, cilantro, and green onions (optional)

Preheat oven to 350 and spray a baking dish with pam.

In a large pan heat butter then sauté onions for 5 minutes. Add garlic for 30 seconds. Add flour and cook 30 more seconds. Gradually add broth and stir until smooth. Stir in cumin and S&P. Bring to a low boil and stir for 2 minutes. Remove from heat stir in cheese and sour cream.

Combine chicken with 3/4 of the sauce. Place a 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down. Pour remaining sauce over enchiladas. Bake uncovered for 20-25 minutes.