Place the chicken breasts in a pan with enough space to hold the chicken, add onion, garlic cloves and water. Cook chicken for about 20-30 minutes. Shred by using two forks, and set aside.
Wash and place peeled tomatillos and serrano pepper in a small pan with about 2 cups of water. Cook for about 10-15 minutes.
Place cooked tomatillos and serranos in blender along with cilantro, garlic, onion and poblano pepper.
Heat oil in a 5-quart saucepan over medium heat. Add green sauce blend, reserving ½ cup on the side and cover. Put the reserved ½ cup of sauce in the blender, add the Greek yogurt and chicken broth and blend. Add the blender contents to the saucepan slowly and stir with a spoon until combined.
Let sauce simmer for about 10-15 minutes. Remove about 1 cup of sauce and set aside for later. Add shredded chicken to sauce, and combine.
Heat tortillas in skillet or microwave. Dip each tortilla in the saucepan, covering both sides with the sauce. Fill each tortilla with about ¼ cup of chicken. Once all enchiladas are made, top with the remaining sauce. Garnish with optional toppings. Enjoy!
Recipe modified by CHOICES Nutrition Education Program