Chicken-N-Corn Enchiladas

2 cups cooked diced chicken

1 cup frozen organic corn

1 small can of mild green chiles

1 cup plain Greek yogurt

1 tsp. Stevia with organic sugar

*

 10 to 12 large tortillas

2 Cups Colby Jack Cheese

Mix all ingredients (Except cheese) in a large bowl and scoop onto tortillas one at a time, roll and place into a baking dish. Cover with cheese and cover the dish with aluminum foil. Bake for  20 minutes at 350

• I use only Free Range Chicken with No Antibiotics.