Chicken Enchiladas (Lowfat)

Place onion and garlic in a microwave-safe bowl. Cover tightly. Micro on 100% power 1 1/2 min. Drain tomatoes, reserving liquid. Stir cornstarch into tomato juice until dissolved; stir into onion mixture. Cut up tomatoes. Stir cut up tomatoes, chilies, tomato sauce and cumin into onion mixture. Micro on high 4-5 min. or until sauce bubbles and is slightly thickened, stirring every minute during cooking. Set aside. IN a med. bowl, combine chicken, yogurt, and parsley. Wrap tortillas in paper towels. Micro on high 1 min. to soften. Spread about 1/4 C. chicken mixture across lower 1/3 of each tortilla; roll up. Place rolled tortillas, seam side down, in an 11x7 inch mw-safe dish. Pour tomato-chili sauce over tortillas. MW on high 4-6 min. or until heated. Sprinkle w/ cheese. MW 1 min. or until cheese is melted.