Creamy Chicken Enchiladas with Bell Pepper, Cilantro & Ranch Slaw

Directions

1. Preheat the oven to 450°F and grease the bottom of a baking dish with a thin layer of oil.
2. Shred the chicken from the rotisserie and place it in a medium bowl.
3. Stir in plain Greek yogurt, taco seasoning, and salt until the chicken is coated.
4. Divide the filling among the tortillas, roll them up, and lay seam-side down in the baking dish; spread salsa over the top and sprinkle with shredded cheese.
5. Bake 10–15 minutes, or until the cheese is melted and the filling is warmed through, then remove from the oven.
6. Rinse and dry the cilantro. Remove leaves from the stems, mince, and set half aside for serving in a clean medium bowl.
7. Wash, trim, seed, and small-dice the bell pepper; add to the cilantro in the bowl.
8. Shred the cabbage and combine with ranch dressing and salt to form the slaw; set aside.
9. To serve, divide the enchiladas and slaw onto plates and scatter the reserved cilantro over top.