Green Chile & Chicken Enchiladas

Ingredients

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 bean
s3 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

Directions

1. Preheat oven to 425 degrees. Lightly oil a 9-x-13-inch baking dish with cooking spray or 1 teaspoon olive oil.
2. 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.

*Added a can of black beans rinsed, between the refried bean layer and chicken layer.
Serves 4