Creamy Chicken Enchiladas

Preheat oven to 350°F.

Fill a medium-sized pot three-quarters full with water; bring to a boil. Slide in the chicken breast, reduce heat to a simmer, and poach for 15 minutes, or until done. Drain water and let chicken cool in the pot for about 10 minutes. Shred chicken with two forks; set aside.

Heat the oil in a medium skillet over medium heat. Add in the onions and cook, stirring frequently, until soft, 3-5 minutes. Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add in the shredded chicken, chopped chiles, salsa and spices. Stir and season to taste with salt and pepper. Reduce heat to low and stir in 2 Tablespoons of the neufchatel, reserving the rest. Once everything is heated through and combined, remove from heat and set aside.

Pour the enchilada sauce into a small saucepan over low heat. When the sauce reaches a simmer, turn the heat off and whisk in the remaining neufchatel cheese until completely melted.

Heat the tortillas in the microwave for 30 seconds, or until soft and pliable. Lay the tortillas out on a clean work surface.

Divide the chicken mixture into 3 (if using large tortillas) or 4 (if using medium tortillas) equal portions. Spoon each portion onto the lower third of a tortilla. Roll each filled tortilla, burrito-style, tucking in the ends as you go.

Lightly coat a baking dish with canola oil cooking spray. Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly. Place all of the filled tortillas into the prepared dish. Cover with the remaining creamy enchilada sauce; top with cheese.

Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 minutes.

Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and Greek yogurt.