INGREDIENTS

1 medium onion, chopped (1/2 cup)

1 can (4.5 oz) Old El Paso™ chopped green chiles

2 ½ cups shredded deli rotisserie chicken

1 container (5.3 oz) Yoplait® Greek 100 protein Key lime yogurt

½ cup chopped fresh cilantro

Juice of 1 medium lime

1 can (10 oz) Old El Paso™ enchilada sauce (hot or medium)

12 corn tortillas

½ 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.

Reference:  bettycrocker.com

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