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Creamy Key Lime Chicken Enchiladas Prep Time: 20 min
Total Time: 60 min
Serves: 6


  • 1 medium onion, chopped (1/2 cup)
  • 1 can chopped green chiles
  • 2-1/2 cups shredded deli rotisserie chicken
  • 1 container (6 ounces) Yoplait® Greek 100 Key Lime yogurt
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 medium or large lime
  • 1 can (10 ounces) Old El Paso enchilada sauce (hot, medium or mild)
  • 12 corn tortillas
  • 1/2 cup shredded reduced-fat or regular Mexican cheese blend (2 ounces)
Shop Ingredients


  1. Heat oven to 350°F. Spray 13x9-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.


All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines and leftovers should be stored in the refrigerator. Note that all or some ingredients or varieties may not be available in every store. We reserve the right to correct typographical, pictorial and other errors.

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