2 chicken cooked and shredded
1/2 to 3/4 cups canned navy beans mashed
1/2 cup Greek yogurt (enough to make a moist mixture)
Salt to taste
1 medium size can green chili enchilada sauce
Mix all ingredients and refrigerate for 1 hour
Dip corn tortilla in warm green chile sauce ( quickly, or they will fall apart) Fill with cheese and 2 or 3 Tablespoons chicken mixture. Roll...cover with green sauce and top with cheese. Microwave or heat in oven.