Key Lime Enchiladas

Today I’m thinking about things that make me smile.

Smiling is good for you – almost as good as hugs.

These pins on Pinterest made me smile:



hula hoo

Something else that makes me smile? Pineapples are having a moment. (see here, here, here and everywhere else on the internet)

This makes me so cheery.  Pineapples are David and my un-official “thing.”  Mostly because we love the show Psych, which has a pineapple in every episode.

We started a very small collection with a candle-holder we found by a dumpster (which actually looks a lot like the lamp in this article.)  I also have a pineapple Scentsy warmer and this little guy in the kitchen.


I’ll be sure I don’t get protective of our “special fruit,” and just happily enjoy seeing pineapples all over.  I think I need to start accessorizing with pineapple stud earrings and this Psych-inspired necklace.

pineapple necklace

I also want to find a way to use this print (follow link for free download).


Another thing that’s still making me grin? Listening to Billy Joel, especially live versions of his songs. It brings me back to our amazing concert experience.

And finally, this makes me smile.  An email with a recipe from my dear (and super-smiley) sister.


Now, she sent this email 7 months ago, and I finally made it last weekend.  Becky told me that this was a favorite recipe of hers and the texture comes out something like tamales.  I love tamale dishes so I was intrigued.


The enchiladas were a breeze to put together and so delicious!  I used 2 leftover chicken breasts, but I would love to try this with rotisserie chicken as well.

The addition of Key Lime Greek yogurt is kind of genius.  It added the creamiest texture and an extra punch of lime.  I used mild enchilada sauce but I would use medium or hot next time.


Key Lime Enchiladas
Slightly adapted from Betty Crocker

1/2 cup chopped onion
can (4.5 oz) Old El Paso™ chopped green chiles
2 cups cooked chicken, shredded or cubed
1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
1/2 cup chopped fresh cilantro
Juice of 1 medium lime
1 can enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup shredded cheese (Mexican, mozzarella, and monterrey jack would all be great!)

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Cook onions in skillet over medium-high heat for about 3 minutes or until starting to turn translucent. Add chicken and chiles and cook an additional 3 minutes. 

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. (Microwave the tortillas for 30 seconds before rolling to stop them from splitting.) 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.




From my sister to me to you, hope you give this a try!


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