12 flour tortillas
1 c. plain low fat yogurt or fat free sour cream
1 can cream of chicken soup
4 oz. can mild chiles, chopped
3 c. cooked chicken, chopped
3/4 c. reduced fat sharp cheddar cheese

Warm tortillas in oven by placing on a baking sheet, covering with moist dish towel. Heat at 250°F for 10 minutes. Combine yogurt, soup, and chiles. Set aside. Spread 1/4 c. chicken in middle of tortilla, sprinkle about 1 Tbsp. cheese, roll up tortilla and place in a 9 x 13 inch baking dish. When all tortillas have been filled and rolled, pour yogurt mixture over all tortillas. Sprinkle with remaining cheese.

Bake uncovered at 350°F for 20 minutes or until hot but not bubbling. This freezes very well. Just reheat in microwave until hot.