Green Chile Enchiladas

  • prep time20 min
  • total time 45 min
  • serves 0

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

7 Ratings
Directions for: Green Chile Enchiladas


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


1. Preheat oven to 425 degree F.

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

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.

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.

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.

See more: Mexican, Dinner, Main, Chicken, Low-Fat, Cheese, Healthy


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