Ingredients

• 2 roasted poblano peppers peeled
• 1 bunch of cllantro leaves, washed , steams discarded
• 1 lime zested and juiced
• 2 cloves garlic
• ¾  cup chicken broth
• 1 teaspoon salt
• ¼  teaspoon  freshly ground black pepper
• 12 corn tortillas
• 1 cup canned nonfat refried beans
• 3 cups of leftover  roast chicken , shredded
• ¾  cup reduced – fat shredded cheese such as Mexican –style, Monterrey jack or cheddar
• 2 scallions thinly sliced
• Chopped fresh cllantro for garnish
• 1 lime, cut into wedges , for garnish

Directions

1. Preheat oven to 425 degrees
2. Lightly all a 9* 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. Cllantro , 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 foll
4. Bake the enchiladas until the begin to bubble on the sides, bout 20 minutes. Remove the foll sprinkle cheese and scallons on the top .Continue baking until heated through and the cheese is melted . about 5 minutes more .Top cllantro and serve with lime wedges.