Green Chili and Chicken Enchilada

OK.....so how does one not oversell something?  Because I have to tell you, this may very well be the best enchilada I have ever had in my life.  Really.

I don't know if it's the lime or the poblano sauce that makes such a difference, but it is absolutely delicious!  And if you can't top the flavor....it's a "Cook Yourself Thin" recipe, meaning lower fat/calories!

I would call this a "deconstructed enchilada."  Instead of rolled up, these "enchiladas" are served flat.  And since, for the moment, it's just me...I quartered the recipe and only used 2 tortillas.  I wish I had made more.

I really urge you to try this recipe.  And don't forget the lime...the juice just sends this over the top.

GREEN CHILI and CHICKEN ENCHILADAS (serves 4)

2 roasted polano peppers, peeled (place under broiler until skin chars, let cool, remove skin)
1 bunch of cilantro leaves, washed, stems discarded
1 lime, zested and juiced
2 tsp garlic
3/4 cup chicken broth
1 tsp salt
1/4 tsp black pepper
12 corn tortillas
1 cup canned nonfat refried beans
3 cups of leftover roasted chicken, shredded
3/4 cup reduced-fat shredded cheese (Mexican-style, Jack, cheddar)
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish
1 lime, cut into wedges, for garnish

Preheat oven to 425F.

Lightly oil a 9x13" baking dish with cooking spray or 1 tsp olive oil.  In a food processor or a blender, combine the roasted and peeled peppers, cilantro, garlic, lime zest and juice, chicken stock, S&P and puree until smooth.

Spread 1/3 of the sauce in the prepared 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.

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.

Recipe Source:  Cook Yourself Thin, episode: Jessica