Preheat oven to 350 degrees F.

Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.

Spray a large skillet over medium heat with nonstick cooking spray.

In a large bowl, whisk together eggs and egg whites and pour into preheated skillet.

Use a rubber spatula to pull in the cooked edges of the eggs into the center of the pan.

Continue until all eggs are cooked and season with salt and pepper, to taste.

Divide eggs evenly between 8 tortillas. Top with 1 ounce diced Canadian bacon and 1 tablespoon shredded cheese.

Roll up and place seem-side down in the prepared pan.

For the cream sauce, melt butter in a large skillet over medium high heat. Add flour and whisk until combined and cook, stirring continuously, for one minute.

Slowly whisk in broth until completely smooth. Cook, stirring occasionally, for a few minutes until sauce thickens.

Remove from heat and mix in Greek yogurt and green chilies; pour over enchiladas. Sprinkle remaining cheese and green onion on top.