This was a fun twist on enchiladas that was different and delicious... I love that adding something as simple as a container of yogurt gave it a new flavor! I'm not a huge fan of corn tortillas so instead of using those I just used four flour tortillas. Enjoy!
Key Lime Enchiladas
(recipe found at www.pillsbury.com)
1 medium onion, chopped
1 can (4.5 ounces) chopped green chilies
2 1/2 cups shredded chicken
1 container (6 ounces) key lime yogurt
1/2 cup fresh cilantro, chopped
juice of 1 medium lime
1 can (10 ounces) enchilada sauce
12 corn tortillas
1/2 cup shredded reduced fat mexican cheese blend
Heat oven to 350. Spray a 9x13 glass baking dish with cooking spray. In a 10" nonstick skillet, cook onion,k chilies and chicken over medium high heat for 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 cilantro and lime juiced. 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.