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Green Chile Enchiladas

Food Network Canada
Prep Time
20 min
Cook Time
25 min

Delicious and light chile enchiladas – only 456 calories per serving.

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ingredients

2
roasted poblano peppers, peeled
1
bunch of cilantro leaves, washed, stems discarded
1
lime, zested and juiced
2
clove garlic
¾
cup chicken broth
1
tsp salt
¼
tsp freshly ground black pepper
3
scallions
3
cup of leftover roast chicken, shredded
12
corn tortillas
¾
cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1
cup canned nonfat refried beans
2
scallions, thinly sliced
for garnish: chopped fresh cilantro, 1 lime, cut into wedges
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directions

Step 1

Preheat oven to 425 degree F.

Step 2

Lightly oil a 9-by-13-inch baking dish with cooking spray or one teaspoon olive oil.

Step 3

In a food processor or a blender, puree the peeled, roasted peppers, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper until smooth.

Step 4

Spread 1/3 cup of the sauce in the prepared baking dish. Top with an overlapping layer of 6 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.

Step 5

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.

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