In medium glass or ceramic bowl, gently stir together yoghurt, sour cream, and salsa verde until well blended. Spread two tablespoons of mixture on each tortilla.

Divide chicken and onion evenly over sauced tortillas. Roll tortillas and place seam-side down in a 7x9-inch baking dish. Top with remaining sauce. Bake at 350ºF for 20 to 25 minutes, until bubbly. Serve topped with your favorite salsa and black olives, if desired.

Makes 2 servings of 3 enchiladas.

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