Ingredient:
1 medium onion, chopped 1 can Old El Paso chopped green chilies
2 ½ cups shredded deli rotisserie chicken
1 container Yoplait Greek 100 protein Key lime yogurt
½ cup chopped fresh cilantro
Juice of 1 medium lime
1 can Old El Paso enchilada sauce
12 corn tortillas
½ cup shredded reduced-fat Mexican cheese blend
Method:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
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.
Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.
1 medium onion, chopped 1 can Old El Paso chopped green chilies
2 ½ cups shredded deli rotisserie chicken
1 container Yoplait Greek 100 protein Key lime yogurt
½ cup chopped fresh cilantro
Juice of 1 medium lime
1 can Old El Paso enchilada sauce
12 corn tortillas
½ cup shredded reduced-fat Mexican cheese blend
Method:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
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.
Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.
