Skinny Chicken Enchiladas

Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish. Set aside.

Place the chicken, cumin, garlic powder, and Greek yogurt in a large mixing bowl. Mix with a rubber spatula to combine.

Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the chicken mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with the remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled tortillas, spreading the sauce to make sure all tortillas are covered. Sprinkle the shredded cheese over the top.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove the foil and continue baking until edges are bubbling and cheese on top is slightly golden brown, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow the dish to rest for 10 minutes. Sprinkle with cilantro, and serve.