Creamy Key Lime Chicken Enchiladas
1 medium onion, chopped (1/2 cup)
1 can (4.5 oz) chopped green chiles
2 1/2 cups shredded deli rotisserie chicken
1 container (5.3 oz) Key lime yogurt
1/2 cup chopped fresh cilantro
Juice of 1 medium lime
1 can (10 oz) enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup shredded Mexican cheese blend (2 oz)
1Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2In 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.
3Fill 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.
4Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm