Green Chile & Chicken Enchiladas

Serves 4
Calories per serving: 456


  • 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


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.