Make the Most of This Recipe With Tips From The Pillsbury® Kitchens. If you like a spicier enchilada, use hot enchilada sauce. Try this delicious twist on enchiladas using Yoplait Greek 100 Key lime yogurt. If desired, serve enchiladas with salsa and shredded lettuce on the side.

Creamy Key Lime Chicken Enchiladas
Pillsbury.com
Servings: 6 Servings; Serving Size: 2 Enchiladas; Old Points: 6 pts/2 Enchiladas; Calories 280 (Calories from Fat 70); Total Fat 7g, (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 740mg; Total Carbohydrate 30g, (Dietary Fiber 3g, Sugars 4g), Protein 23g;

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:

Heat oven to 350°F. Spray 13×9-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.