BBQ Enchiladas

This dish is one of those that comes from staring into my refrigerator.  Hoping that I will be inspired by an ingredient to answer that age old question, "what is for dinner?"  Today some left over BBQ chicken and Dinosaur BBQ sauce were my inspiration.  BBQ Enchiladas emerge.  They were super easy to put together and the results were great.  I am already excited to have the leftovers tomorrow night!

BBQ Enchiladas

2 cups cooked BBQ chicken, skinless and chopped

2 poblano peppers, diced

1/2 small red onion, diced

1 ear of roasted corn, kernels removed

3/4 cup nonfat plain yogurt, strained

1/2 cup BBQ sauce

1/2 tsp salt

1.4 tsp of fresh cracked pepper

2 TBS fresh cilantro, chopped

1/2 cup of shredded low-fat cheddar cheese

8 flour tortillas, taco/fajitas size

1/4 cup of BBQ sauce

Prepare a baking dish (about 9x13") with cooking spray.  Preheat oven to 350degrees.  In a medium bowl mix the chicken, poblano peppers, red onion, corn, yogurt, 1/2 cup BBQ sauce, cilantro, cheese salt, and pepper.  Fill each tortilla with about 1/2-3/4 cup of chicken filling.  Wrap tightly and place seam side down in the baking dish.  Once all the enchiladas are in the baking dish, top with remaining 1/4 cup of BBQ sauce and spread evenly.  Cover with aluminum foil and cook for 40 minutes covered.  Enjoy!