Simple Chicken Enchiladas

• 1 (16 ounce) can cream of chicken soup
• 1 lb chicken
• 1 (16 ounce) container plain yogurt
• 12 ounces corn chips
• 1 (4 ounce) can diced green chilies
• 3 cups colby-monterey jack cheese

1. Preheat the oven to 375.
2. Boil the chicken then shred.
3. Mix all ingredients but the chips and cheese.
4. Bring to a boil then add the chips.
5. Mix well.
6. Pour into a 13x9 pan or smaller if you want them thicker.
7. Cover with cheese and bake until cheese is melted.

cream of chicken soup, chicken, yogurt, corn chips, green chilies, colbymonterey

Taken from www.food.com/recipe/simple-chicken-enchiladas-293419 (may not work)