Creamy Chicken Enchiladas with White Sauce

Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened 3 to 5 minutes.

Mix condensed soup diced tomatoes Greek yogurt milk hot pepper sauce lime juice oregano chili powder and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.

Bake in the preheated oven until cheese is golden brown about 30 minutes.