Chicken Enchiladas

Chicken Enchiladas

Modified from The Book of Yogurt by Sonia Uvezian

4 Tbls Olive oil
1 medium onion finely chopped
2 garlic cloves, finely chopped
2 cups chopped and peeled Tomatoes
1/4 tsp. dried oregano
1 – 1/2 cups shredded cooked chicken
4 oz cheddar cheese, grated
1 cup unflavored yogurt
12 corn tortillas

In a heavy skillet heat 1 Tbs. of the oil over
moderate heat. Add the onion and garlic and saut