Creamy Key Lime Chicken Enchiladas

By lkalemba

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)

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

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.


Nutrition Information

Serving Size: 1 Serving
Calories280 ( Calories from Fat70),

Total Fat7g (Saturated Fat2 1/2g, Trans Fat0g ), Cholesterol55mg Sodium740mg Total Carbohydrate30g (Dietary Fiber3g Sugars4g ), Protein23g ;
% Daily Value*:
Vitamin A8%; Vitamin C8%; Calcium20%; Iron8%;

Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:
2 *Percent Daily Values are based on a 2,000 calorie diet.