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Green Chile Enchilada Casserole

Home-made Enchiladas with Fresh Herbs and Peppers
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Calories: 456
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat over to 425 degrees.
  2. In food processor mix lime, roasted/peeled peppers, garlic, cilantro and chicken broth until smooth
  3. 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
  4. Wrap wih foil and bake for 25 minutes
  5. Remove foil, spinkle with cheese and cook for 5 more minutes, un-covered.