Green Chile Enchiladas (Cook Yourself Thin)

12 corn tortillas
3 chicken breast, cooked and shredded
2 ROASTED P0blano peppers (I used 2 roasted Anaheim Peppers)
1 1/2 TBL. lime juice
2 minced garlic cloves
3/4 cup chicken broth
3/4 cup reduced fat fiesta blend shredded cheese
1 can fat free refried beans
1 bunch of cilantro

Roast your peppers. To do this place them on a cookie sheet in the oven and broil at 500 degrees. You will need to flip them around. You want them to get mostly black and toasty. Next you will take them out once they are done and PEEL THE SKIN off of the outside. You MUST do this step don't just throw the peppers in the blender.

Once you have peeled the peppers take the stem top off and throw the whole peppers in your blender, seeds and all =) Add your chicken broth, lime juice, garlic, and the tops of the cilantro. Don't use the entire bunch of cilantro just mainly the tops. Puree!! Now you are going to need to add some salt but I will let you decide how much you would like. I used about 1/4 tsp salt and a dash of pepper.

take a 9x13 casserole dish and spray with non stick spray then you are going to place about 1/4 cup to 1/3 of the sauce in the dish and spoon it around the bottom evenly.

Lay 6 corn tortillas on the bottom as to cover the whole bottom of the dish.

Take your refried beans and place them in a bowl and add about 1/8-1/4 cup water and whisk. This will make them easier to spread. I also added about 1/4 tsp salt to them and a dash of pepper. Spread this evenly over the corn tortilla layer.

Then sprinkle your shredded chicken over the beans. I used a rotissery chicken that I shredded merely just for time. Try not to do that often though because rotisserie chickens tend to be a little higher in fat. Next time I will plan ahead and boil the 3 chicken breast in a pot with a chicken bouillon cube, salt, pepper and onion powder. this is generally how I always season my chicken for casseroles =)

Layer 6 more corn tortillas over the chicken and pour remainder of sauce on top and spoon over evenly. Cover with foil and bake at 425 for 25 minutes.

Take out and sprinkle with reduced fat cheese.
CALORIES: Your average enchiladas are 850 calories PER serving =( THESE ENCHILADAS are 460 calories per serving =)

Ashlies Notes: These are SO freaking yummy!!! Keep in mind while making these that these enchiladas are only low fat IF you stick to the recipe. When you go adding sour cream (can be subbed for low fat plain yogurt) then you bump UP the calories. These are PERFECT just the way they are =) My kids ate these and the hubby really loved them!

These recipe are from the Lifetime show Cook Yourself Thin. LOVE, LOVE, LOVE this show! More recipes to come from them! =)