Green Chile Enchilada Casserole
Green Chile Enchilada Casserole
Home-made Enchiladas with Fresh Herbs and Peppers
- 2 Poblano Peppers (Roasted and peeled)
- 1 bunch cilantro (Washed, stems discarded and chopped)
- 1 lime (zested and juiced)
- 2 cloves garlic
- 3/4 cup chicken broth
- 12 tortillas (corn or low carb flour)
- 1 can non fat refried beans
- 3 cups rotisserie chicken
- 3/4 cup reduced fat mexican cheese
- 2 scallions (thiny sliced)
Preheat over to 425 degrees.
In food processor mix lime, roasted/peeled peppers, garlic, cilantro and chicken broth until smooth
Use 13 x 9 dish, spread 1/3 of sauce on bottom, then layer 6 corn tortillas, then chopped chicken, then beans another 1/3 sauce, then last 6 tortillas
Wrap wih foil and bake for 25 minutes
Remove foil, spinkle with cheese and cook for 5 more minutes, un-covered.
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