- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 465.7
- Total Fat: 8.9 g
- Cholesterol: 98.7 mg
- Sodium: 867.2 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 9.7 g
- Protein: 47.3 g
Cook Yourself Thin Green Chile Chicken EnchiladasSubmitted by: MAMASLUV
IntroductionPrep takes a while, but it's worth it, this is SO yummy!! Prep takes a while, but it's worth it, this is SO yummy!!
2 roasted poblano peppers roasted & peeled
1 bunch of cilantro leaves, washed, stems discarded
1 lime, zested & 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 leftover roast chicken, shredded
3/4 cup reduced-fat shredded cheese, such as Mexica-style, Monterey Jack or Chedder
2 scallions, thinly sliced
2. lightly oil a 9 x 13 inch bakin dish w/cooking spray or 1 stp olive oil. In a food processor or blender, puree the roasted & peeled peppers, cilantro, garlic, lime zest & juice, chicken stock, salt & pepper until smooth
3. Spread 1/3 cup of the sauce in teh prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with 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.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese & scallions on top. Continue baking until heated through & the cheese is melted, about 5 minutes more. Top with cilantro & serve with lime wedges.
Cant find poblanos? Swap 2 green or red roasted peppers. Want it hotter - toss a jalapeno in the blender.
Number of Servings: 4
Recipe submitted by SparkPeople user MAMASLUV.