Step 1

Prep. Preheat oven to 425˚F. Grease a 9x13 casserole dish with cooking spray and set aside.

Step 2

Make the chicken filling. Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through. Remove from heat, stir in 1 cup shredded cheese, and distribute the chicken mixture evenly among the flour tortillas.

Step 3

Roll up the tortillas. Roll up the tortillas and place them seam-side down in the casserole dish. Set aside.

Step 4

Sauté the peppers. Heat 1 tablespoon olive oil in a skillet. Add diced peppers and season with salt; cook for 2 minutes or until tender, stirring occasionally. Remove the peppers from the skillet and set aside.

Step 5

Make the sauce. Add butter to the skillet and let it melt over medium-high heat. Stir in flour and continue to stir until moistened. Whisk in the chicken broth and continue to whisk until the sauce is smooth and thickened. Stir in the yogurt and prepared peppers; season with salt, pepper, Italian seasoning, and 1/2 tablespoon fresh parsley. Mix and stir until thoroughly combined.

Step 6

Add the sauce to the rolled tortillas. Remove from the heat and pour the sauce over the rolled tortillas.

Step 7

Bake. Sprinkle the remaining cheese over the tortillas and bake for 20 to 25 minutes or until bubbly and golden on top.

Step 8

Finish and serve. Remove the enchilada casserole from the oven and let it cool for 7 to 10 minutes. Garnish with fresh parsley or cilantro and serve.