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Whether you are an university student simply beginning your own culinary experiments or a seasoned chef with lots of supper celebrations under your belt, there is always something new to find out about cooking. We hope these Green Chile Chicken Enchiladas recipe and tips can help you in your kitchen area tonight, as well as get used to fabulous home-cooked meals.

Use boneless, skinless chicken breast, cooked and shredded.
Provide kosher salt, divided.
Provide extra-virgin olive oil.
Use small red, yellow or orange bell pepper, cored and diced.
You need medium yellow onion, diced.
You need chili powder.
Prepare garlic powder.
Use cumin.
Use black pepper.
You need reduced fat shredded Monterey jack or Mexican blend cheese, divided.
Prepare plain non-fat Greek yogurt.
Provide cans diced green chilies, drained.
Prepare whole wheat flour tortillas.
Use For serving: diced fresh tomato, fresh cilantro, diced avocado, diced red onion, as desired.

Preheat oven to 350 degrees F. Lightly coat a 9x 13 inch casserole dish with baking spray and set aside..
If you chicken is not yet cooked: Place the chicken breast in a single layer in the bottom or a large pot. Sprinkle with 1/2 tsp kosher salt, then fill the pan with water, just until it comes 1 inch above the chicken. Bring the water and chicken to a boil over medium high heat. As soon as the water boils, reduce the heat to low, cover the pot, then simmer just until the the chicken is cooked through and reaches 165 degrees F at its thickest part, about 10-14 minutes depending upon the size. Begin checking the chicken at the 8-minute mark so that it does not over cook. Remove the chicken from the liquid. Let rest until cool enough to handle, then shred..
To make the enchiladas: heat oil in a large skillet or saute pan on medium heat. Once the oil is warm, add the peppers and onion. Cook, stirring occasionally, until vegetables soften and the onions become translucent, about 8-10 minutes..
to the skillet, add the shredded chicken, 1/2 tsp salt, chili powder, garlic powder, cumin and black pepper. Stir to coat evenly, then remove the skillet from the heat and let cool..
In a large bowl, combine 1 cup of the cheese, Greek yogurt and green chilies. Once chicken and veggie mixture has cooled to nearly room temperature, add it to the bowl with the yogurt mixture and stir to coat evenly..
To assemble the enchiladas: Fill each tortilla with a slightly heaping 1/2 cup of the chicken-yogurt mixture. Roll closed and placed in the prepared dish, seam side down. Repeat for the remaining enchiladas. Pour the green enchilada sauce over the top, cover the pan, then bake for 30 minutes. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded cheese. Bake uncovered for 5 additional minutes, until the cheese is melted. Sprinkle with desired toppings and enjoy..

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