Saturday, June 29, 2013

Simply Because of Curiosity

Sometimes when I read the list of ingredients, I will find something that seems so interesting, surprising, or out of place that I just have to try it. This was one of those recipes. What do you think of the surprise ingredient?

Creamy Key Lime Chicken Enchiladas


1 medium onion, chopped
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)


Heat oven to 350 degrees F. Spray 13x9-inch 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 bubble. Sprinkle remaining cilantro over enchiladas; serve warm.

Recipe notes: If you like a spicier enchilada, use hot enchilada sauce. If desired, serve enchiladas with salsa and shredded lettuce on the side.

Makes 6 servings.

Nutrition information: 280 calories, 7g fat, 740 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g sugar, 23 g protein.

Source: This is a Betty Crocker recipe. You can find it here.

Notes: I thought that this might make the enchiladas too sweet...but I was too intrigued not to try it. Besides, I kind of like a sweet touch to Mexican food from time to time. I used regular enchilada sauce and these turned out pretty spicy, I thought. The Greek yogurt gave just a hint of sweetness, as well as toning down the spice just a bit. I really liked these. I'm always a sucker for a good enchilada.

I used poached and shredded chicken breasts instead of rotisserie chicken. I also used flour tortillas instead of corn tortillas. I thought I had enough corn tortillas for two recipes that I wanted to try, but it turned out that I didn't. I figured that the other recipe was more dependent on the use of corn versus flour tortillas (I was right). This recipe would be great either way. I can see how the corn tortillas would be super awesome, but the flour tortillas tasted great too. I also used a little bit more enchilada sauce because I like my enchiladas saucy.

1 comment:

  1. Ha ha! I saw this recipe and didn't try it because I just couldn't buy into it. Plus, I rarely have time to cook anymore.

    Your enchiladas turn out much prettier than mine.