Chicken Enchilaldas

I saw this recipe in a Betty Crocker email and it looked so good I couldn’t wait to try it. During my excursion to Sam’s Club, I picked up a rotisserie chicken. It was so flavorful and juicy I wasn’t sure I would have any left for this recipe. To my surprise, the rotisserie chicken has a lot of meat on it so I had plenty for this recipe. Plus, I was planning on halving it since I didn’t want to eat six meals out of it. One of the reasons I wanted to make this recipe was because I was surprised that two enchiladas only had 280 calories. Perhaps that should have been a clue had little meat would end up in each tortilla, as well as a lack of sauce/cheese. Let me tell you 1/4 cup of cheese spread over six tortillas puts only about six pieces on each one. Although this recipe was fine, I would suggest perhaps cutting the tortilla to six but keeping the rest the ingredient amounts the same. If you only eat one, it will be about the same maybe even a little better from cutting the amount of tortilla. Plus, you might want to put a little sauce in the bottom of the dish to help prevent sticking of the shells.

100_0897Creamy Key Lime Chicken Enchiladas by Betty Crocker.com
2 1/2 c. rotisserie chicken
1 medium onion (1/2 c.)
1 can (4.5 oz.) diced jalapeño peppers
1 can enchilada  sauce (mild, medium, or hot)
1 container of lime Greek yogurt

1/2 c. fresh cilantro
1/2 fresh squeezed lime
12 flour tortilla shells
1/2 c. reduced fat Mexican Cheddar Cheese

Pre-heat oven to 350°F. Spray 13×9-glass baking dish with cooking spray. In a skillet, cook onion, chiles 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 c. of the cilantro, and the lime juice. Stir in 1/2 c. of the enchilada sauce. Fill each tortilla with 1/4 c. 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. Sprinkle remaining cilantro over enchiladas and serve. This recipe serves six.

 Nutrition Facts: 1 Serving (2 tortillas) – calories 280 (70 from fat), 7 g. fat (2.5 saturated fat), 55 mg cholesterol, 740 sodium, 30g. carbs, 3 g. fiber, 4 g. sugar, 23 g. protein.

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