Healthy twist on a Mexican favorite. Greek yogurt instead of sour cream and light cheese reduce calories considerably.
Preheat oven to 350 degrees. Prepare a 9x13 baking dish with cooking spray or non stick foil.
In a small bowl mix the salt, pepper, cumin, chili powder and garlic powder.
In large pan heat olive oil, add peppers and onions and cook until onions are translucent and peppers are soft.
Add chicken and bowl of seasonings to the pan. Mix well and remove from heat to completely cool.
In a large bowl, mix yogurt, 1.5 cups of the cheese and green chilies. Once chicken and vegetables are cooled, add to bowl and mix well.
Fill each tortilla with about 1/2 cup of the mix, roll and place in pan seam down. Pour enchilada sauce over the top. Cover with foil.
Cook for 30 minutes.
Remove cover, add remaining cheese and cook for an additional 5 minutes. I broiled for a few minutes at the end to turn cheese brown.
Add garnish and your done!