Sour cream and melted cheese help to tame the spice.
Line a large rimmed baking sheet with foil.
Coat the vegetables generously with cooking spray.
Photo: Photographer / Jen Causey, Prop Stylist / Kay Clarke, Food Stylist / Chelsea Zimmer
Broil until charred and tender, about 8 minutes.
Remove from oven and let stand for 10 minutes.
Peel blistered skin from the peppers and onion.
Reduce oven temperature to 375F and move rack to center of oven.
Transfer the roasted vegetables to a food processor; process until smooth, about 5 minutes.
Add sour cream, water, lime juice, salt and 1/4 cup cilantro.
Blend until smooth, about 10 seconds.
Pour 3/4 cup of the sauce into the bottom of an 11-by-7-inch baking dish.
Combine chicken, beans, 1 cup cheese and 1/4 cup sauce in a medium bowl.
Divide the mixture among tortillas (about 1/3 cup per tortilla) and roll up.
Place the tortillas, seam-sides down, in the prepared baking dish.
Pour the remaining 1 cup sauce over the enchiladas and sprinkle with the remaining 1 cup cheese.
Bake until melted and bubbly, 15 to 20 minutes.
Sprinkle with the remaining 1/4 cup cilantro.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
