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1
Preheat oven to 375 degrees.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot and add jalapenos, tomato, onions, garlic salt and pepper. Saute until softened, about 7-8 minutes. If the vegetables get too dry, add a few tablespoons of water.
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3
Add canned chicken with juices to the pot, breaking up the chicken into little pieces. Mix well and saute until almost dry, about 7-8 minutes. When done, set aside to cool.
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4
While chicken mixture is cooking, put green salsa, yogurt, water and garlic into a blender and blend on high until liquified. Set aside.
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5
Heat 1/2 cup oil over medium-high heat until it shimmers. Using tongs, slide in a tortilla until one side is coated with oil, then flip over and coat the other side. It should sizzle slightly and the tortilla may puff up a bit. Allow excess oil to drip from tortilla back into pan. Remove after a few seconds on each side to a paper towel-lined plate to cool. Repeat with remaining tortillas.
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6
Divide cheese in half and set 2 cups aside to top enchiladas.
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7
Using a spoon, divide chicken mixture into 10 small piles. Do the same with 2 cups of the cheese.
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8
To assemble enchiladas, have a 9x13 inch baking pan ready. Take a tortilla and spread 1 pile of chicken mixture in a line down the center. Sprinkle with 1 pile of cheese. Roll tightly and place in one end of the baking pan seam side down. Repeat with remaining tortillas.
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9
Pour green chile sauce over enchiladas, making sure they are all completely covered. Sprinkle evenly with remaining cheese and bake for 20 minutes.
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10
If you like a browned top, broil for a few minutes, keeping a close eye on them so as not to burn. Top with green onions and serve.
