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Preheat oven to 450°F. Coat the bottom of a baking dish with a thin layer of oil and set aside.
Place chicken on a cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces and place in a medium bowl.
Add yogurt, taco seasoning, and salt to the bowl with the shredded chicken. Stir to combine the filling.
Place tortillas on a flat surface and divide the filling between them. Wrap tortillas around the filling and place, seam-side down, in the baking dish. Top with salsa and cheese.
Place baking dish in the oven (it doesn't have to be fully heated) and bake until cheese is melted and filling is warmed through, 10-15 minutes. Remove from oven.
Meanwhile, wash and dry cilantro. Using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves. Place half in a clean medium bowl. (Set remaining cilantro aside for serving.)
Wash, dry, trim, and seed bell pepper; small dice. Add to the bowl with the cilantro.
Add shredded cabbage, dressing, and salt to the bowl. Stir to combine the slaw and set aside.
To serve, divide enchiladas and slaw between plates; sprinkle with reserved cilantro. Enjoy!