Friday, January 3, 2014

Creamy Key Lime Chicken Enchiladas

SERVINGS: 6   |  PREP TIME: 20 minutes   |  COOK TIME: 40 minutes
1  medium onion, chopped (½ cup) 
1  can (4.5 oz) Old El Paso® chopped green chiles 
2½  cups shredded deli rotisserie chicken
1  container (6 oz.) Yoplait® Greek 100 key lime yogurt 
½  cup chopped fresh cilantro
Juice of 1 medium lime
1  can (10 oz.) Old El Paso® enchilada sauce (hot or medium) 
12  corn tortillas
½  cup shredded reduced-fat Mexican cheese blend (2 oz.)
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, Old El Paso® chopped
    green 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 Yoplait® Greek
    100 key lime yogurt, ¼ cup of the cilantro, and the lime juice.
    Stir in ½ cup of the Old El Paso® enchilada sauce.
3  Fill each tortilla with ¼ cup chicken mixture. Roll up; place
    seam side down in baking dish. Spread remaining Old El
    Paso® 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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