Instructions

1. Preheat oven to 375 and grease casserole dish; set aside.
2. To make the Greek Yogurt Sauce, heat butter in a small saucepan over medium heat. When butter is melted, whisk in flour until creamy.
3. Add chicken broth and spices to the saucepan, and stir.
4. Now add greek yogurt and green chiles and whisk until no clumps remain; bring to a boil, then reduce heat to low, stirring every few minutes until it has thickened.  Remove from heat and set aside. 
5. In a mixing bowl, combine shredded chicken, garlic, greek yogurt, green chiles, salt, pepper, cumin, garlic powder, and 1 1/2 cups shredded cheese.
6. Heat up tortillas by wrapping in a dish towel and microwaving for about 30-40 seconds.
7. Ladle about 1/2 c greek yogurt sauce into the bottom of your casserole dish.
8. To assemble, place about 1/3 c shredded chicken mixture into the bottom half of each tortilla, roll up and place seam side down in casserole dish. Repeat with remaining tortillas.
9. Pour remaining sauce all over the tops of enchiladas followed by cheese. Bake uncovered for 25-35 minutes, until cheese is melted. Option to broil for 2-3 minutes at the end. 
10. Option to top with cilantro, green onions, avocado slices, and jalapeno’s.