Green Chile Chicken Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• 1 pound boneless, skinless chicken breasts (cooked and shredded (see cooking directions below if needed))
• 1 1/2 teaspoons kosher salt (divided)
• 1 tablespoon extra-virgin olive oil
• 2 small red bell peppers ((or yellow, or orange bell peppers), cored and diced)
• 1 medium yellow onion (diced)
• 1 teaspoon chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 2 cups reduced-fat shredded Monterey jack cheese (or Mexican blend cheese, divided)
• 1 1/2 cups plain nonfat Greek yogurt
• 2 cans diced green chiles ((4-ounce cans) , drained)
• 8 whole wheat flour tortillas ((7-inch))
• 1 can green enchilada sauce ((15 ounces))
• For serving: diced fresh tomato (fresh cilantro, diced avocado, diced red onion, as desired)