Preheat oven to 350℉, and get out a 9x13 pan. Begin by shredding the chicken by hand. In a large bowl, whisk together the enchilada sauce, chicken soup, and greek yogurt. Spread about ½ cup of the sauce in the bottom of the pan. Set aside the remaining sauce.
In another bowl, combine the shredded chicken, green chiles, and 1 cup of shredded mozzarella. Mix until combined.
Begin assembling enchiladas. With a tortilla in one hand, add a small handful of the chicken/chile mixture. Sprinkle with some mozzarella. Tightly roll up the tortilla and place it seam side down in the 9x13 pan. Continue process until all the tortillas are filled and placed in the pan. Push the tortillas together as necessary so that all the filled tortillas fit in a single layer.
Pour the remaining sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle with the remaining ~1 cup of mozzarella cheese. Bake until the cheese is melted, about 15 minutes.
Top each serving with diced tomatoes, chopped cilantro, and a lime wedge. This meal is delicious served with Mexican rice and beans. Enjoy!
