Spiced Chicken Thigh Enchiladas with Ranch Slaw

Heat the oven to 450°F.

Wash and dry the cilantro, bell pepper and coleslaw mix.

For this step: cilantro, green bell pepper, coleslaw mix

Pat the chicken thighs dry and season them all over with chili powder, garlic powder, onion powder and salt.

For this step: boneless, skinless chicken thighs, chili powder, garlic powder, onion powder, salt

Heat some of the olive oil in a medium skillet over medium-high heat.

For this step: extra virgin olive oil

Once the oil shimmers, add the chicken and cook until browned and 165°F in the thickest part, 10 to 12 minutes, flipping once halfway.

When the chicken is done, move it to a medium bowl and shred it with two forks. Stir in the Greek yogurt to make the filling.

For this step: plain Greek yogurt

Lightly oil a baking dish that holds the rolled enchiladas snugly in one layer (an 8-inch square dish holds 2 servings) with the rest of the olive oil. Divide the filling among the tortillas, roll them up, and lay them seam-side down in the dish.

For this step: extra virgin olive oil, small corn tortillas

Spoon the salsa over the enchiladas and scatter the cheese on top.

For this step: salsa, shredded Mexican-blend cheese

Once the oven is hot, bake until the cheese melts and the filling is warmed through, 10 to 15 minutes.

While the enchiladas bake, stem, seed and small dice the bell pepper (about ¼ inch). Pick the cilantro leaves and mince them.

In a large bowl, toss the bell pepper and half the cilantro with the coleslaw mix, ranch dressing, a splash of white wine vinegar and a little salt. Keep the rest of the cilantro for serving.

For this step: ranch dressing, white wine vinegar, salt

Taste the slaw and add more vinegar or salt if it needs it. Serve the enchiladas topped with the rest of the cilantro, with the slaw alongside.