Green Chili Enchiladas

1. Preheat oven to 350°F.

2. In a medium bowl combine shredded chicken, diced green chilies, yogurt, lime juice, garlic powder, chili powder, cumin, salt and cheese.

3. Get out two 8×8 glass baking dishes and spray each with your cooking spray.

4. 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. (Tip: Microwave three corn tortillas at a time in between two pieces of damp paper towel for 25 seconds. This will soften them up so you can roll them up without getting any cracks in the tortilla).

5. Follow the same procedure with the flour tortillas, putting them into the second dish. Depending on the size you are using you may need more chicken mixture per tortillas than with the corn tortillas.

6. Spray the tops of the enchiladas with olive oil/cooking spray, and sprinkle with salt.

7. Put both dishes in the oven, with the corn enchiladas on the top rack to prevent cross contaminator. Bake for 10 minutes, then remove the dishes from the oven temporarily to pour the green chili sauce evenly over the enchiladas. Put sidhes back in the oven for about 5 minutes, until the sauce is heated.

8. Garnish with freshly chopped cilantro, if desired. Make sure you get out separate serving utensils for the corn and flour enchiladas!

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. Feel free to use just one tortilla variety in one pan, or follow the directions above for preparing two varieties—whatever suits your needs and tastes!