Easy and Creamy Chicken Enchiladas

My mom made these regularly when I was a kid and I still love them! These come together in a snap and are a great make ahead meal. Feel free to replace the chicken with pre-cooked beef or pork or leave it out all together if you want for a semi-meatless meal (you still have cream of chicken soup).

Ingredients:

1 can low-fat cream of chicken soup
1 can low-fat cream of mushroom soup
1 cup plain yogurt or low-fat sour cream
1-2 cans green chilies
1-3 cups pre-cooked cut-up chicken
1 cup shredded cheese (cheddar, mexican, pepper jack, etc) (optional)
Flour tortillas

Directions:

Combine all ingredients except tortillas and cheese in a large bowl. Place a small amount of sauce in the bottom of a greased 13x9 pan.  Roll even amounts of filling into tortillas reserving about 1/4-1/2 cup mixture. Place rolled tortillas pan. Sprinkle enchiladas with cheese, if desired. Bake at 350º for 20-30 minutes or until heated through.