Green Chile Chicken Enchiladas

Picture a 9 x 13 inch baking pan and then divide it into fourths. Can you imagine eating such a large portion? I was surprised to find out that the serving size for these green chile chicken enchiladas was so big. You can literally eat one-fourth of a 9 x 13 inch pan for only 456 calories!!

I would actually refer to this recipe as an enchilada bake instead of individual enchiladas. I used some rotisserie chicken for the filling. The green chile sauce is made with two roasted and peeled poblano peppers, cilantro, chicken broth and lime.

Green Chile Chicken Enchiladas - Cook Yourself Thin
Serves 4 huge servings at 456 calories each
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
3/4 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack, or Cheddar
2 scallions, thinly sliced

For the garnish: chopped fresh cilantro and 1 lime - cut into wedges

Preheat oven to 425 degrees. Lightly oil a 9x13 inch baking dish with cooking spray or teaspoon olive oil. (I think I forgot this step and mine turned out fine). In a food processor or blender, puree the roasted and peeled peppers, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper until smooth.

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.

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.
Notes/Results: I didn't look at the serving sizes until we were ready to eat and couldn't believe how generous the serving size was. This is a great recipe if you are really hungry!! We really liked this dish and would make it again, especially considering the calorie count and the heartiness of the recipe. The book says that you can add a jalapeno to the green chile sauce for more heat. I wished I would've done that because the poblano peppers weren't very hot. In the case where you do not like spicy food, you can also use two roasted green peppers for the sauce. I loved the taste of this enchilada bake. You could really taste the flavor the the corn tortillas, and it was packed with all kinds of flavor. Definitely a must make for anyone who wants to eat healthier.

Happy Monday!!