1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 – 1 teaspoon kosher salt, divided
1 tablespoon extra virgin olive oil
2 small red, yellow, or orange bell peppers, cored and diced
1 medium yellow onion, diced
1 teaspoon chili powder
3/4 teaspoon garlic powder
1/2 tsp each cumin and black pepper
2 cups reduced fat shredded Monetary jack or Mexican blend cheese, divided
1 1/2 cups plain non-fat Greek yogurt
2 (4-ounce) cans diced green chiles, drained
8 (7-inch) whole wheat flour tortillas
1 (15-ounce) can green enchilada sauce
For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired
Preheat oven to 350 degrees F. Lightly coat a 9×13-inch casserole dish with baking spray and set aside.
To make the enchiladas: Heat oil in a large skillet or saute pan on medium heat. Once oil the is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes. To the skillet, add the shredded chicken, 1/2 teaspoon salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool. In a large bowl, combine 1 cup of the cheese, Greek yogurt, and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly. To assemble the enchiladas: Fill each tortilla with a heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and place in the prepared dish, seam side down. Repeat. Pour the green enchilada sauce evenly over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted.

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