Lime Chicken Enchiladas

The first time I had these was at a celebration dinner for my daughter Kate's graduation from massage therapy school. The original recipe was delicious but is rather time consuming, and I'm usually in too big of a hurry; thus my crash course version. Kate cut the original sour cream out and replaced it with the yogurt. This doesn't really seem to affect the recipe, but has positive results on the bathroom scales!

Lime Chicken Enchiladas
1 store rotisserie cooked chicken, cut into pieces
1 C. diced onion
1/3 C. white wine or chicken broth
1 1/2 T. chopped garlic
1 t. pepper
1 t. dried oregano or dried cilantro
1 1/2 t. kosher salt (divided)
juice of 2 limes (divided)
1 16 oz. container nonfat plain yogurt (2 C.)
1/2 c. fat free milk
pinch cayenne pepper, or to taste
grated peel of 1 lime (green part only)
8 multigrain tortillas
1 C. shredded cheddar cheese (4 oz.)

Remove skin and bone from chicken and dice chicken meat into 1/2-inch pieces. Refrigerate until ready to use.
In a medium bowl, stir together the yogurt, milk,1/2 teaspoon salt, cayenne, the juice of 1 lime and the grated lime peel. Refrigerate until ready to use.

In a nonstick skillet, saute the onion in a teaspoon or so of oil. Add wine or broth, garlic, pepper, oregano, 1 tsp salt, and juice of 1 lime. Add chicken and simmer to get the flavor throughout the meat and to reduce the liquid. Drain excess liquid.
Preheat oven to 400°F. Lightly grease a 9 x 13-inch baking pan.
Warm multi-grain flour tortillas in the microwave. Fill each softened tortilla with 1/2 cup chicken mixture. Roll tortilla into an enchilada and place into the prepared pan. Top with the lime/yogurt mixture. Sprinkle with cheddar cheese and bake for 20 to 25 minutes or until heated through. Serve immediately.
Makes 8 enchiladas.
I like fresh guacamole and pico de gallo or fresh salsa on them.
This is so nice in the summer with a big tossed salad.