Preheat oven to 350 degrees F. Spray a 9 x 13 pan with non-stick cooking spray.

In a medium mixing bowl, combine until smooth salsa verde, greek yogurt, cilantro and salt and pepper.

Add half of the salsa mixture to the shredded chicken and toss.

Spread 1/3 cup of remaining salsa verde mixture into 9 x 13 pan.

Into each tortilla, place about 1/4 cup of the chicken mixture. Roll tortilla and place in 9 x 13 pan seam side down.

Once all enchiladas are in the pan, pour remaining sauce on top, and add cheese.

Cover with aluminum foil and bake 15 minutes. Remove foil and bake additional 10 minutes or until cheese is bubbly. Serve topped with sliced green onions if you desire.