1 tbsp. extra virgin olive oil
1 organic red bell pepper, thinly sliced
1 organic medium onion, thinly sliced
1 tsp. organic, gluten-free cumin powder
1 tsp. organic, gluten-free chili powder
1 lb. organic, skinless, boneless chicken thigh or breast, cut into thin strips
½ tsp. sea salt
1 cup organic, Greek yogurt or sour cream
1 ½ cup old cheddar cheese or Monterey jack cheese, freshly grated
½ cup organic cilantro, chopped
4 gluten-free tortillas (I used brown rice tortilla)
Preheat oven to 375 F
Heat olive oil in a frying pan, then add onions and peppers and stir-free on medium heat for two minutes.
Add in cumin, chili powder, chicken and salt and stir-fry until chicken is no longer pink, about five minutes
Stir in yogurt and 1 cup of cheese and cook until cheese melts, about a minute.
To assemble enchiladas, evenly transfer filling to each tortilla, roll, and place seam down in 9 by 13 inch baking dish
Sprinkle with the balance of cheese and bake for twenty minutes or until cheese is bubbling.
Garnish with fresh cilantro if so desired.