Preheat your oven to 350°F (175°C) to create the perfect environment for baking those flavorful enchiladas.

In a covered pot, poach the chicken breasts in water with a sprinkle of salt for about 10 minutes. Let them rest off the heat for 15 minutes to ensure they reach an internal temperature of 165°F.

Once cooled, use two forks to shred the chicken into bite-sized pieces, making it easy to fill your tortillas.

In a saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour until smooth, cooking for one minute to create a roux.

Gradually add in 2 cups of chicken broth while whisking constantly. Continue to whisk until the sauce thickens, about 5 minutes.

Remove the sauce from heat and mix in 1 cup of plain yogurt and the can of crushed green chilis. Let it cool slightly.

In a large bowl, combine the shredded chicken with 1 cup of shredded cheese. Fill the tortillas, roll them up, and place seam-side down in an oiled baking dish.

Pour the yogurt sauce generously over the enchiladas, topping with the remaining cheese.

Bake in the preheated oven for about 20-25 minutes or until heated through.