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1.
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Preheat oven to 350 degrees F.
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2.
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In a medium bowl combine shredded chicken, diced green chilies, yogurt, lime juice, garlic powder, chili powder, cumin, salt and cheese.
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3.
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Get out two 8x8 glass baking dishes and spray each with your cooking spray.
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4.
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Starting with the corn tortillas, put about 2 tablespoons of the chicken mixture at one edge of the tortilla, roll it up, and place it in the baking dish.
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(Tip: Microwave three corn tortillas at a time in between two pieces of damp paper towel for 25 seconds.
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This will soften them up so you can roll them up without getting any cracks in the tortilla).
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5.
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Follow the same procedure with the flour tortillas, putting them into the second dish.
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Depending on the size you are using you may need more chicken mixture per tortillas than with the corn tortillas.
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6.
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Spray the tops of the enchiladas with olive oil/cooking spray, and sprinkle with salt.
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7.
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Put both dishes in the oven, with the corn enchiladas on the top rack to prevent cross contaminator.
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Bake for 10 minutes, then remove the dishes from the oven temporarily to pour the green chili sauce evenly over the enchiladas.
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Put sidhes back in the oven for about 5 minutes, until the sauce is heated.
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8.
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Garnish with freshly chopped cilantro, if desired.
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Make sure you get out separate serving utensils for the corn and flour enchiladas!
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Preparation note: This recipe can be made gluten free with corn tortillas, with regular flour tortillas, or a combination of both with separate pans for the corn and flour enchiladas.
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Feel free to use just one tortilla variety in one pan, or follow the directions above for preparing two varietieswhatever suits your needs and tastes!
