Skillet Creamy Chipotle Chicken Enchiladas

1. Preheat the oven to 400° F.
2. In a large oven-safe skillet, combine the chicken, onion, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes, until the chicken is cooked through and shreds easily. 
3. Shred the chicken in the sauce using two forks. Add the cream and yogurt (if using). Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro. 
4. Arrange the tortillas on top of the chicken. Top with cheese. Bake for 10-15 minutes until the cheese is melted.
5. Serve the enchiladas warm, topped with fresh lime juice, avocado, Greek yogurt, and cilantro.