Directions

1. Preheat oven to 350 degrees.
2. In a large pan, heat olive oil for one minute on medium heat.
3. Add garlic, onion, and spices and sauté for 5 minutes.
4. Add tomatoes, Stevia, vinegar, and cilantro.
5. Cover and let simmer for 20 minutes.
6. In a mixing bowl mix together cooked and shredded chicken, Greek yogurt, lime juice, green chills, cumin, salt, and pepper.
7. Spray 9x9 baking dish with non-stick spray.
8. Spread a thin layer of enchilada sauce on the bottom of the dish.
9. Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
10. Pour remaining sauce over the top of rolled tortillas, sprinkle with cheese, and then garnish with cilantro.
11. Bake for 20 minutes.