Mediterranean White Chicken Enchiladas

• 2 tablespoons olive oil , divided
• 2 to 3 cups cooked shredded chicken
• 1 cup shredded 6 cheese Italian , divided
• 8 tortillas of your choice
• 1 red bell pepper , diced
• 1/8 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons flour (use oat flour for gluten free )
• 2 cups chicken broth
• 1 cup Greek yogurt
• salt and fresh ground pepper , to taste
• 1 teaspoon Italian Seasoning
• 1 tablespoon chopped fresh parsley , divided

Directions:

1. Preheat oven to 425F.
2. Grease a 9×13 casserole dish with cooking spray and set aside.
3. Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through.
4. Remove from heat and stir in 1/2 cup SCheese Italian.
5. Distribute the chicken mixture evenly among the tortillas.
6. Roll up the tortillas and place seam-side down in the prepared pan. Set aside.
7. Heat 1 tablespoon olive oil in a skillet.
8. Add diced peppers and season with salt.
9. Cook for 2 minutes, or until tender, stirring occasionally.
10. Remove from pan and set aside.
11. Add butter to pan and melt.
12. Stir in flour; continue to stir until moistened.
13. Whisk in chicken broth; continue to whisk until sauce is smooth and thickened frequently.
14. Stir in the yogurt and prepared peppers.
15. Season with salt, pepper, Italian seasoning and 1/2 tablespoon fresh parsley.
16. Mix until thoroughly combined.
17. Remove from heat and pour the sauce over the rolled tortillas.
18. Sprinkle with the remaining cheese.
19. Bake for 20 to 25 minutes or until golden and bubbly.
20. Remove from oven and let cool 5 minutes.
21. Garnish with fresh parsley.
22. Serve and enjoy!!!