INGREDIENTS
1 tbsp
Olive Oil
1 lb
boneless, skinless chicken breasts, boiled and shredded
1/2 cup
onion, chopped
1/2
orange bell pepper, chopped
1 7 ounce can
chopped green chili peppers (optional - I omitted these)
1/4 cup
plain Greek yogurt
1 1/2 cups
lowfat cottage cheese
1 2/3 cups
shredded Monterrey Jack cheese
12
(6 inch) corn tortillas
1 cup
Easy Enchilada Sauce
1 tbsp
chili powder
1/4 tsp
onion powder
1/4 tsp
garlic powder
1/4 tsp
oregano
1/2 tsp
sea salt
1/2 tsp
black pepper
1/2 tsp
cumin
1/8 tsp
red pepper flakes