Green Chile & Chicken Enchiladas

Ingredients:

• 3 cups roasted chicken, shredded
• 3 roasted poblano peppers, peeled
• 1 bunch of cilantro leaves, washed, stems discarded
• 1 lime, zested and juiced
• 2 cloves garlic
• 2 cups chicken broth 
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 corn tortillas
• 1 can canned nonfat refried beans
• 2 cups  shredded Monterrey Jack cheese
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish

*Before you start prepping, roast your chicken and peppers. I use the thighs and drumsticks, and some of the breast meat, and save the rest of the meat for chicken salad, etc. You can also use leftover turkey from thanksgiving. If you don't feel like roasting a whole chicken, you can boil 2 or 3 chicken breasts for abotu a half an hour and shred.

*To roast your peppers: wash them and bake on an oiled cookie sheet at 425 for about 25 minutes, or until the skin turns black and starts bubbling. Once they're ready, remove from oven and place in a ziploc or plastic container and let cool for about 15 minutes. Take them out of the bag and the skin should peel right off. Remove the stem and seeds.

Now you're ready to get all set up!

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 just enough of the sauce in the dish to coat the bottom. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shredded chicken mixture, half of the cheese, and add 1/3 of the sauce, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Place the rest of the cheese on top. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle scallions on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro.

These enchiladas can be served alone or with some rice. And obviously margaritas.