One of my favorite meals to eat and cook is Mexican. Every Thursday at our house we have tacos.
Every Sunday after church we go to my favorite place, Zantigo. If you haven’t gone there (and you live in MN, you really should)!
Even though we had tacos for dinner last night, it didn’t mean we couldn’t try these enchiladas.
I was a bit disappointed that my shells broke apart. I tried dipping them in hot water and putting them in the microwave to soften them (the microwave worked best by the way) but most of them still fell apart.
As I’ve told the kids over and over, it’s not how the food looks it’s how it tastes and this tastes really good! But being a blogger, you tend to want to have your pictures look good!
- 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 13×9-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
These were SO good. Key lime enchiladas? Who would have thought. We topped them with some black olive, sour cream, and ate some avocado chips with it. Great dinner night.
Gotta give these a try.
Two Girls Cooking – Patricia