Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until cooked through. Remove chicken, let cool slightly, then shred using two forks or an electric mixer.

In a large mixing bowl, combine the shredded chicken, chopped spinach, drained and chopped sun-dried tomatoes, crumbled feta cheese, sliced Kalamata olives, 2 tbsp fresh parsley, and 1 tsp dried oregano. Mix well to combine.

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add finely chopped yellow onion and sauté for 3-5 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, vegetable broth, 1 tbsp dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and stir in the fresh lemon juice.

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Spread about 1/2 cup of the Mediterranean enchilada sauce on the bottom of the prepared baking dish.

Warm the tortillas slightly in the microwave for 15-30 seconds to make them more pliable.

Spoon approximately 1/4 to 1/3 cup of the chicken filling onto the center of each tortilla. Roll up the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish.

Pour the remaining Mediterranean enchilada sauce evenly over the rolled tortillas.

Sprinkle the shredded mozzarella cheese over the top of the sauce.

Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.