Cook Yourself Thin Green Chile Chicken Enchiladas

4 of 5 (3)
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Nutritional Info
  • 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

View full nutritional breakdown of Cook Yourself Thin Green Chile Chicken Enchiladas calories by ingredient
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Prep 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!!
Number of Servings: 4


    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


1. Preheat oven to 425 degrees
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.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    I roasted the chicken in a slow cooker and I used chicken breasts instead of a whole chicken and marinated it with 2 tablespoons of olive oil, 1 tablspoon sage, 1 tablespoon thyme and 2 tablespoons rosemary which is how they create the left over roast chicken! - 3/15/10

    Was this review helpful?   yes  No
  • It was okay -- don't know that I'd make it again. Big portions so you can actually have half to make the calorie & sodium more reasonable. - 3/25/10

    Was this review helpful?   yes  No
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