Lime Green Chile Chicken Enchiladas

1 medium onion, chopped (½ cup)
1 can (4.5 oz) Old El Paso chopped green chilies
¼ cup of Cilantro
2½ cups shredded deli rotisserie chicken
1 container (6 oz) Old El Paso enchilada sauce (Hot or Medium)
12 corn tortillas
½ cup shredded reduced-fat Mexican cheese blend (2 oz)

Heat oven to 350º F. Spray 13×19-inch (3 quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook onion, chilies 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, ¼ cup of the Cilantro, and the lime juice. Stir in ½ cup of the enchilada sauce.
Fill each tortilla with ¼ 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 bubbly. Sprinkle remaining cilantro over enchiladas: serve warm.

Serves 6

Recipe Provided by Blog Chefs