Green Chile Chicken Enchiladas

INGREDIENTS

1 lb

boneless, skinless chicken breasts, cooked and shredded (see cooking directions below if needed)

1/2

– 1 teaspoon kosher salt, divided

1 tbsp

extra-virgin olive oil

small red, yellow, or orange bell peppers, cored and diced

medium yellow onion, diced

teaspoon chili powder

3/4

teaspoon garlic powder

1/2

teaspoon cumin

1/2

teaspoon black pepper

2 cups

reduced-fat shredded Monterey jack or Mexican blend cheese, divided

1 1/2 cups

plain nonfat Greek yogurt

2 4 ounce cans

diced green chiles, drained

(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