Creamy Key Lime Chicken Enchiladas

 

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)

• 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.