1 1/2 - 2 c. cooked and cubed chicken (or turkey)
1/2 - 1 onion, chopped
3 oz. diced, green chilies
1 c. Jack cheese, grated, 1 c. Cheddar cheese, grated (mixed together)
1 c. plain low-fat yogurt
1/4 - 1/3 c. black olives, sliced (optional)
2-4 tbsp. sour cream (optional)
1 can cream of chicken soup
9-12 corn tortillas, heated until soft
2-3 green onions, sliced (optional) or chopped chives (optional)

Combine yogurt, sour cream, and soup. Cook until heated slightly. Meanwhile, combine chicken, onion, chilies, black olives, and 1/2 of the mixed cheeses. Add about 1/4 or less of the sauce mixture (just to hold together). Spread small amount of sauce in baking dish. Place 2-3 tablespoons of chicken mixture on tortilla; roll to close and place, seam side down, in dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese and green onions (or chives). Bake in a 350 degree oven about 30 minutes or until cheese melts and sauce begins to bubble.