Creamy Key Lime Chicken Enchiladas

(34)
22 reviews.
  • 20 min prep time
  • 60 min total time
  • 9 ingredients
  • 6 servings

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. 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 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. 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. 4 Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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