Healthier Chicken Enchiladas II

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 cup salsa
• 1/2 cup plain Greek yogurt
• 1/2 cup shredded sharp cheddar cheese
• 8 (8 inch) whole wheat tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, jalapeno, and garlic; cook and stir until vegetables are softened, about 5 minutes.
3. Add chicken, cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper to the skillet. Cook and stir until chicken is cooked through, about 8 minutes.
4. Stir black beans, corn, salsa, and Greek yogurt into the skillet. Cook and stir until heated through, about 5 minutes.
5. Spread 1/2 cup of the chicken mixture into the center of each tortilla and top with 2 tablespoons of cheese. Fold in the sides and roll up to enclose filling.
6. Arrange the filled tortillas in a 9x13 inch baking dish. Pour any remaining chicken mixture over the top of the enchiladas and sprinkle with remaining cheese.
7. Bake in preheated oven until cheese is melted and bubbly, about 20 minutes.

Interesting Facts

• Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
• Enchiladas are typically made with corn tortillas, but can also be made with flour tortillas.
• Enchiladas can be filled with a variety of meats, cheeses, and vegetables.
• Enchiladas are usually topped with a sauce, such as red or green chile sauce.