Bring some heat to your casserole game with this Easy Cheesy Chicken Enchilada. Snuggled into a flavorful yogurt sauce, these tender tortillas satisfy with every bite.
Heat oil in large skillet over medium heat. Add half of the diced onion, jalapeño and garlic, cooking until soft, 2-3 minutes. Lower heat and stir in cream cheese and half of the chicken. Stir continuously until cream cheese is soft. Mix in ½ teaspoon salt, ¼ teaspoon cumin and remaining chicken. Remove from heat and stir in ¼ cup of cheese.
Melt butter in a medium pot over medium heat. Add the other half of the diced onion and cook until softened and translucent, 2-3 minutes. Add flour. Cook stirring constantly for 1 minute. Slowly whisk in chicken broth. Cook until sauce is thickened, 4-5 minutes. Stir in ½ teaspoon cumin, ½ teaspoon salt and green chiles. Remove from heat and stir in yogurt.
Coat bottom of a 12x8-inch baking dish with a layer of the green chili sauce. Spoon about ¼ cup of the chicken mixture into each tortilla; roll up and place seam side down in baking dish. Continue filling the remaining tortillas. Top with remaining enchilada sauce and cheese.
Cover baking dish with aluminum foil and bake at 350 degrees Fahrenheit for 15 minutes. Remove aluminum foil and cook for 5 more minutes uncovered. Turn broiler on high and bake for 2-3 until top is brown and bubbly.
