Light & Creamy Chicken Enchiladas

Got this from a Betty Crocker email and have made it a number of times. Very delicious and easy.

• Ready In: 50 mins
• Serves: 6
• Yields: 12 enchiladas

Ingredients

• 1  cup plain fat-free yogurt
• 1  cup sour cream, reduced fat
• 1 (10 3/4ounce) can  fat free low-sodium cream of chicken soup
• 1 (4 1/2ounce) can  canned diced green chiles, undrained
• 12  flour tortillas
• 1  cup  shredded cheddar cheese, reduced-fat (4 oz)
• 1 1⁄2 cups chicken, cooked & chopped
• 4  medium green onions, sliced (1/4 cup)
• 2  cups lettuce, shredded, if desired
• 1  cup chopped tomato, if desired

Directions

1. Heat oven to 350 degrees Fahrenheit. Spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
2. In medium bowl, mix sour cream, yogurt, soup and chiles.
3. Spoon about 3 tablespoons sour cream down center of each tortilla. Reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
4. Roll up; place in baking dish.
5. Spoon remaining sour cream mixture over tortillas. Cover with foil.
6. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.