1. Preheat oven to 350 degrees
2. Spray a 9×13-inch baking pan with nonstick cooking spray.
3. Melt butter in a large skillet over medium heat. Add flour and whisk until combined stirring continuously, for 1 minute. whisk in chicken broth until smooth. Stir another continuously for 5 minutes or until sauce thickens.
4. Remove from heat and mix in Greek yogurt, & green chiles; set aside.
5. In another bowl combine cooked chicken and 40g cheddar cheese; mix in half the white sauce into the chicken and cheese bowl
6. Divide chicken and cheese evenly between 8 tortillas, roll up and place seam side down in prepared pan. Pour remaining sauce over the top and sprinkle on remaining Mexican cheese.
7. Bake for 20 minutes, then broil for 1-2 more minutes or until golden brown.

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