Healthy Green Chile Chicken Enchiladas

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 ½ teaspoons kosher salt (divided)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Bell Pepper
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  Yellow Onion
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  Chili powder(5g)
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  Garlic powder(4g)
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  Cumin, Ground(3g)
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  ½ teaspoon  ground black pepper
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  Cheese, Monterey Jack, 2%(480g)

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Greek Yogurt (Nonfat)(360g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Green Chiles, Canned, Diced
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  Bread, Whole Wheat, Sliced
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  Enchilada Sauce, Red, Canned(425g)

Instructions

1. 1Cut the chicken breast into even pieces and cook in a large skillet over medium-high heat with a drizzle of olive oil for 12–15 minutes, stirring occasionally, until no longer pink and internal temperature reaches 165°F. Transfer to a cutting board, let cool slightly, then shred with two forks.
2. 2In the same skillet over medium heat, add the bell pepper and onion with a drizzle of olive oil. Cook for 8–10 minutes, stirring occasionally, until the onion becomes translucent and vegetables soften.
3. 3Return the shredded chicken to the skillet with the vegetables. Add the chili powder, garlic powder, ground cumin, and a pinch of salt and pepper. Stir to coat evenly, then remove from heat and let cool to room temperature, about 10 minutes.
4. 4In a large bowl, combine the Monterey Jack cheese, nonfat Greek yogurt, and canned green chiles. Once the chicken mixture has cooled, add it to the bowl and stir until fully combined.
5. 5Lay out the whole wheat bread slices and divide the chicken-yogurt filling evenly among them, placing a slightly heaping portion in the center of each slice. Roll tightly and place seam-side down in an ungreased 9×13-inch baking dish.
6. 6Pour the red enchilada sauce evenly over all the rolled bread pieces, coating completely.
7. 7Cover with foil and bake at 350°F for 30 minutes until heated through.
8. 8Remove foil, sprinkle the remaining cheese over the top, and bake uncovered at 350°F for 5 additional minutes until the cheese melts and turns golden. Divide evenly into 8 airtight containers while still warm, then refrigerate or freeze for meal prep.