Chicken Enchiladas Creamy White Sauce

Preheat oven to 350.

Dice chicken and brown in a large skillet, remove from heat.

Add soup, sour cream, yogurt, and chilis and stir til well combined.

Place about 1/4 Cup of the chicken mixture into tortilla and roll up.

Place evenly into a 9X13 pan.

Spread the remaining chicken mixture over the top of the rolled tortillas in the pan making sure to completely cover the top of them.

Bake for 30 minutes, covered.

Remove from oven, sprinkle with shredded cheese and put back into the oven to bake for 10 minutes more or until the cheese melts.