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1
Preheat oven to 350 degrees F.
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2
Fill a medium-sized pot three-quarters full with water; bring to a boil.
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3
Slide in the chicken breast, reduce heat to a simmer, and poach for 15 minutes, or until done.
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4
Drain water and let chicken cool in the pot for about 10 minutes.
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5
Shred chicken with two forks; set aside.
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6
Heat the oil in a medium skillet over medium heat.
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7
Add in the onions and cook, stirring frequently, until soft, 3-5 minutes.
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8
Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
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9
Add in the shredded chicken, chopped chiles, salsa and spices.
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10
Stir and season to taste with salt and pepper.
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11
Reduce heat to low and stir in 2 Tablespoons of the neufchatel, reserving the rest.
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12
Once everything is heated through and combined, remove from heat and set aside.
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13
Pour the enchilada sauce into a small saucepan over low heat.
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14
When the sauce reaches a simmer, turn the heat off and whisk in the remaining neufchatel cheese until completely melted.
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15
Heat the tortillas in the microwave for 30 seconds, or until soft and pliable.
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16
Lay the tortillas out on a clean work surface.
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17
Divide the chicken mixture into 3 (if using large tortillas) or 4 (if using medium tortillas) equal portions.
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18
Spoon each portion onto the lower third of a tortilla.
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19
Roll each filled tortilla, burrito-style, tucking in the ends as you go.
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20
Lightly coat a baking dish with canola oil cooking spray.
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21
Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly.
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22
Place all of the filled tortillas into the prepared dish.
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23
Cover with the remaining creamy enchilada sauce; top with cheese.
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24
Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 minutes.
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25
Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and Greek yogurt.
