Creamy Key Lime Chicken Enchiladas

I love Mexican food.  I really do.  But let’s face it, it’s tough to make that gooey, cheesy goodness healthy.  This recipe, however, finds a way.  I've been eyeing this recipe since it came through my inbox at least a week ago, but with a husband on an antibiotic, dairy around mealtime was off limits.  So the minute he popped that last horse pill, cheesy Mexican we were having!  I put this puppy together on Tuesday night, so all the hubs had to do last night while I was at the gym was pop it in the oven.

This enchilada recipe combines all those things we love about Mexican food – cheese, chiles, tortillas, sauce – and puts a sweet and creamy twist into it with a container of key lime yogurt.  Now, don’t turn your nose just yet.  The flavor of the yogurt blends in perfectly to add a little hint of sweetness to an otherwise, mildly spicy dish.  Seriously – don’t knock it ‘til you try it!

Creamy Key Lime Chicken Enchiladas

Creamy Key Lime Chicken Enchiladas

What You Need:

• ½ large onion, diced
• 1 can diced mild green chiles
• 2 c chopped cooked chicken
• 1 can enchilada sauce
• 1 container key lime yogurt
• Juice of one lime
• 8 whole grain tortillas
• 1 c shredded Mexican blend cheese

How You Do It:

1. Sauté onion and green chiles until translucent, about 5 minutes.  Add in chicken and mix to combine.
2. In a small bowl, combine yogurt, lime juice, and ½ c enchilada sauce.  Add in onion/chile/chicken mixture and mix to combine.
3. Scoop ¼ c mixture on one end of tortilla and roll up.  Place in 9x13 baking dish.  Continue with remaining tortillas.
4. Cover tortillas with remaining enchilada sauce and sprinkle with cheese.
5. Bake at 350* for 30 minutes until heated through and cheese melts.

Creamy Key Lime Chicken Enchilada recipe adapted from Pillsbury.com.