Creamy Key Lime Chicken Enchiladas

Gluten Free
Health score
7%
Creamy Key Lime Chicken Enchiladas
60 min.
6
369kcal

Suggestions


Indulge in a delightful twist on a classic favorite with our Creamy Key Lime Chicken Enchiladas! This gluten-free dish is not only a feast for the eyes but also a burst of flavor that will tantalize your taste buds. Perfect for lunch, dinner, or any gathering, these enchiladas are sure to impress your family and friends.

Imagine tender, shredded rotisserie chicken enveloped in warm corn tortillas, all smothered in a creamy, zesty sauce that combines the refreshing taste of Key lime yogurt with the savory notes of green chiles and onions. Each bite is a harmonious blend of flavors, enhanced by a sprinkle of fresh cilantro and a gooey layer of reduced-fat Mexican cheese that melts to perfection in the oven.

Ready in just 60 minutes, this dish is not only quick to prepare but also packed with protein, making it a satisfying meal that won't weigh you down. With only 369 calories per serving, you can enjoy a hearty main course without the guilt. Whether you're hosting a dinner party or simply looking for a comforting weeknight meal, these Creamy Key Lime Chicken Enchiladas are the perfect choice. Get ready to savor the deliciousness and bring a taste of the Southwest to your table!

Ingredients

  • 4.5 oz chilis green chopped old el paso® canned
  • 12  corn tortillas 
  • 10 oz enchilada sauce hot old el paso® canned ( or medium)
  • 0.5 cup cilantro leaves fresh chopped
  • oz greek yogurt yoplait®
  •  juice of lime 
  • oz reduced fat mexican blend cheese shredded reduced-fat
  • 0.5 cup onion chopped
  • 2.5 cups rotisserie chicken cut shredded

Equipment

  • frying pan
  • oven
  • baking pan
  • glass baking pan

Directions

  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.
  3. 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.
  4. Fill each tortilla with 1/4 cup chicken mixture.
  5. Roll up; place seam side down in baking dish.
  6. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
  7. Bake about 30 minutes or until cheese is melted and bubbly.
  8. Sprinkle remaining cilantro over enchiladas; serve warm.

Nutrition Facts

Calories369kcal
Protein38.94%
Fat27.76%
Carbs33.3%

Properties

Glycemic Index
18.25
Glycemic Load
10.34
Inflammation Score
-5
Nutrition Score
8.4326087236404%

Flavonoids

Eriodictyol
0.11mg
Hesperetin
0.45mg
Naringenin
0.02mg
Isorhamnetin
0.67mg
Kaempferol
0.09mg
Quercetin
3.44mg

Nutrients percent of daily need

Calories:368.94kcal
18.45%
Fat:11.56g
17.78%
Saturated Fat:3.51g
21.96%
Carbohydrates:31.19g
10.4%
Net Carbohydrates:26.47g
9.62%
Sugar:5.27g
5.85%
Cholesterol:101.91mg
33.97%
Sodium:944.31mg
41.06%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.47g
72.93%
Phosphorus:264.47mg
26.45%
Calcium:194.58mg
19.46%
Fiber:4.72g
18.9%
Vitamin C:11.06mg
13.41%
Magnesium:46.8mg
11.7%
Selenium:7.59µg
10.84%
Vitamin A:492.23IU
9.84%
Manganese:0.2mg
9.79%
Vitamin B6:0.19mg
9.27%
Vitamin B2:0.15mg
9.1%
Zinc:1.29mg
8.6%
Iron:1.29mg
7.19%
Vitamin B12:0.36µg
5.92%
Potassium:201.77mg
5.76%
Folate:21.82µg
5.45%
Vitamin B3:1.02mg
5.08%
Copper:0.1mg
4.82%
Vitamin B1:0.07mg
4.56%
Vitamin K:4.37µg
4.16%
Vitamin B5:0.2mg
1.99%
Vitamin E:0.21mg
1.41%