Delicious AND It Is Healthy!!!

So, you know how I feel about Mexican food.  I was watching Cooking Yourself Thin on Lifetime (don't judge me) the other day and came across the recipe for Green chili & chicken enchiladas.  Now, these are less like enchiladas and more like an enchilada casserole but I'm totally fine with that.  I made the sauce a day or so in advance.  Look how simple the ingredients for the sauce are:

Preparing the sauce is probably the most difficult part about this recipe;  roasting the poblanos, specifically.  I have a gas range so I just turned the heat to high and placed them directly on the stove top. Turn till they are  blistered and then blackened.  Scrape the black bits off the peppers, take out the seeds and toss in a blender with all of the other ingredients.  I thought the lime zest and the juice of the lime was a little too much so I added more cilantro and a little beer.  That seemed to do the trick.

I put together the casserole last night and check it out:

It kinda looks like a hot mess, but I promise you it is delicious.  Here, try it for yourself:

Serves 4
Calories per serving: 456

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, shredded
3/4 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or cheddar
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish1 lime, cut into wedges, for garnish

1. Preheat oven to 425 degrees.

2. Lightly oil a 9-x-13-inch baking dish with cooking spray or 1 teaspoon olive oil. 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. Top with cilantro and serve with lime wedges.