Creamy Key Lime Chicken enchiladas

By spamom838896

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 1 can (4.5 oz.) Old El Paso chopped green chiles
• 2 1/2 cups shredded deli rotisserie chicken
• 1 container (6 oz.) Yoplait Greek 100 Key Lime yogurt
• 1/2 cup chopped fresh cilantro
• Juice of 1 medium lime
• 1 can (10 oz.) Old El Paso enchilada sauce (hot or medium)
• 12 corn tortillas
• 1/2 cup shredded reduced-fat Mexican cheese blend (2 oz.)

Preparation

Step 1

1. Heat oven to 350 F. Spray 13x9 inch (3 quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat: stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
3. Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
4. Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.