Skinny creamy chicken enchiladas recipe

Chicken second courses Mexican cuisine

1 T olive oil ½ T butter ½ yellow onion, diced 3 garlic cloves, minced ½ t garlic powder ¾ t salt ½ t ground cumin ½ t ground coriander 3½ T flour 2½ c chicken stock, hot 6 oz. non fat plain Greek yogurt 3 c cooked chicken shredded (I used a double batch of Super Easy Slow Cooker Chicken Tacos) 7 oz Diced Green Chilies Fire Roasted, mild 8 to 10 whole wheat flour tortillas 1 c low fat mozzarella cheese, shredded 2.25 oz sliced black olives fresh tomato, diced cilantro, chopped