Cheesy Chicken Enchiladas

INGREDIENTS

2 1/2 cups

chopped cooked chicken breast

2 cups

preshredded 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-inch) flour tortillas

1 tbsp

canola oil

Cooking spray

1/2 cup

finely shredded reduced-fat sharp cheddar cheese

1/4 cup

chopped green onions