Mix yogurt, milk, chilis, soup, onion, taco seasoning and salt.
Set aside 8 spoonfuls of mixture.
Add chicken and 3/4 C cheese to the larger amount of the mixture.
Divide equally between the tortillas.
In a greased pan place rolled enchiladas secured with a toothpick.
Spread a spoonful of yogurt mixture on top of each enchilada and top with remaining cheese.
Remove toothpicks before baking.
Bake at 400 F for 45 minutes or freeze until ready to use.