Tonight’s menu was from the T.V. show “Cook Yourself Thin.” Not only was it delicious, but it was low calorie as well. A win – win situation!
Ingredients:
2 roasted poblano peppers, peeled ( I used 2 small jalapeno peppers as well as we like some heat)
1 bunch of cilantro leaves, washed and stems disgarded
1 lime, juiced
2 cloves garlic
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
12 corn tortillas
1 cup canned nonfat refried beans
3 cups leftover roast chicken, shredded
3/4 cup reduced – fat shredded cheese, I used Mexican blend
2 scallions, thinly sliced
1. Preheat oven to 425 degrees.
2. Lightly spray a 9 x 13 inch baking dish with cooking spray. In a food processor or a blender, combine the peppers, cilantro, garlic, lime juice, chicken stock, salt and pepper and puree until smooth.
Before pureeing
After pureeing
3. Spread 1/3 of the sauce in the prepared baking dish. It will just barely coat the bottom.
Top with a layer of 6 overlapping tortillas. I tore some of the tortillas in half so that I could get them to the edge. Top with the refried beans. I used the back of a spoon to spread them out.
Next add the shredded chicken and 1/2 of the sauce you have left.
Top with the remaining 6 tortillas then pour the rest of the sauce on top. Cover with foil and bake the enchiladas until they begin to bubble on the sides, about 20 minutes.
This is how mine looked before they went into the oven for 20 min.
4. Remove the foil; sprinkle with the cheese and scallions. Continue to bake – uncovered – until heated through and the cheese is melted, about 5 minutes more.
Here is how mine looked before going into the oven for the last 5 min.
You can not even tell that these are low calorie enchiladas. I think adding just a bit of cheese to the top instead of adding tones of cheese through out this dish is what really cuts the calories. You will never miss the extra cheese! Enjoy your meal!!!
