Yummy Enchiladas with Half the Calories

We love this recipe and it make the best leftovers.

I never have exact measurements because I am always adding a little bit of this and a little bit of that. Sorry if your one of those people who has to have exact measurements

I will make this again and post pictures of the steps as soon as I can.

Ingredients:

Tortillas

Refried beans with the extra fiber

Rotisserie Chicken (shredded 2-3 cups)

2 Green Poblano Peppers

1 Can Chicken broth low sodium

1/2 lime juice (1-2 Tbs)

crushed garlic

Shredded cheese

Directions:

Preheat oven to 350

Take your 2 Peppers and place them in a hot pan and blacken. When mostly black peel off skin and cut off stem and take out the seeds. Place in blender with 1 can chicken broth and 1/2 lime juice and garlic (we like a lot of garlic so we use 1-2 Tbs of crushed garlic). Blend well.

In a 9x13 pan pour 1/4 - 1/2 cup of blended peppers and spread so a thin layer covers the bottom. Place tortillas in bottom of pan (medium tortillas= 2, small tortillas 5-6). Spread refried beans on top of tortillas. Sprinkle shredded chicken over beans. Sprinkle cheese over chicken. Pour half of remaining pepper mix over beans chicken and cheese. Place more tortillas on top (medium tortillas= 2, small tortillas 5-6). Pour remaining pepper mix and sprinkle cheese on top.

Bake for 15-20 or until cheese is bubbly

Enjoy!