Creamy Key Lime Chicken Enchiladas

Pinspiration: http://pinterest.com/pin/185210603398348993/

Another enchilada recipe!

Assemble the ingredients: deli rotisserie chicken, onion (I almost always use green because they're not as strong), chopped green chiles, Greek Key lime yogurt, fresh cilantro, lime juice (recipe called for fresh, but I didn't have any), enchilada sauce, tortillas, shredded cheese

I really, really, really hate shredding chicken.

Cook chicken, onion and chiles over medium-high heat about 3 minutes, stirring occasionally, until chicken is warm and onion begins to soften.

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.

Spoon 1/4 cup chicken mixture down center of each tortilla.

Roll up. Place, seam side down, in baking dish.

Spread remaining enchilada sauce over filled enchiladas; sprinkle with cheese. Bake uncovered about 30 minutes or until cheese is melted and bubbly.

I forgot to sprinkle more cilantro on.

Hmmm... I don't remember why I didn't use the striped plate. ;-)

Creamy Key Lime Chicken Enchiladas

2 1/2 c shredded deli rotisserie chicken
1/2 onion, chopped
1 can (4.5 oz) chopped green chiles (I used store brand)
1 container (5.3 oz) Greek Key lime yogurt
1/2 c fresh cilantro, chopped
2-3 T lime juice
1 can (10 oz) enchilada sauce (hot or medium) (I used mild because it was what I had)
12 soft tortillas (6 inch) (I almost always buy whole wheat)
1/2 c shredded reduced-fat Mexican cheese blend (2 oz) (I just used Colby Jack)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, cook chicken, onion and chiles over medium-high heat about 3 minutes, stirring occasionally, until chicken is warm and onion begins to soften.
3. Remove from heat; stir in yogurt, 1/4 cup of the cilantro and the lime juice.
4. Stir in 1/2 cup of the enchilada sauce.
5. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
6. Place, seam side down, in baking dish.
7. Spread remaining enchilada sauce over filled enchiladas; sprinkle with cheese.
8. Bake uncovered about 30 minutes or until cheese is melted and bubbly.
9. Sprinkle with remaining 1/4 cup cilantro.

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Review:

Delicious! There's not really much else to say about this! I made the full recipe because I looooooove enchiladas!