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Green Chile Chicken Enchiladas
Ingredients
  • 1 pound boneless, skinless chicken breasts, cooked and shredded (see cooking directions below if needed)
  • ½ to 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
  • ¾ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 2 cups reduced-fat shredded Monetary jack or Mexican blend cheese, divided
  • 1 ½ cups plain nonfat 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
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