Creamy Key Lime Chicken Enchiladas

Photo by lilangel s.
Adapted from pillsbury.com

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from pillsbury.com

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)

Directions

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.

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