Green Chile & Chicken Enchiladas
Serves 4
Calories per serving: 456
Ingredients
- 2 roasted poblano peppers, peeled
- 1 bunch of cilantro leaves, washed, stems discarded
- 1 lime, zested and juiced
- 2 cloves garlic
- 3/4 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 corn tortillas
- 1 cup canned nonfat refried beans
- 3 cups of leftover roast chicken, shredded
- 3/4 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or cheddar
- 2 scallions, thinly sliced
- Chopped fresh cilantro, for garnish
- 1 lime, cut into wedges, for garnish
Method
- Preheat oven to 425 degrees.
- Lightly oil a 9-x-13-inch baking dish with cooking spray or 1 teaspoon olive oil. In a food processor or a blender, combine the roasted and peeled peppers, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper, and puree until smooth.
- Spread 1/3 cup of the sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shredded chicken mixture, and add 1/3 of the sauce, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
- Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese and scallions on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.