Healthier Enchiladas

So my dad makes amazing enchiladas. I always ask for them for my birthday dinner meal. Gary's mom makes great enchiladas as well and he always asked for them on his birthday too. So seeing as how we both love enchiladas I couldn't wait to try and make them myself. Especially because the recipe I was using was from "Cook Your Self Thin" so it would be quick and healthy. This recipe says it is 456 calories per serving for 4 servings. Gary and I can usually squeeze out 6 or so servings. 2 initial and about 3-4 lunch size leftover servings.

Ingredients:

• 1 can diced chilies
• 1 bunch of cilantro leaves, washed, stems discarded
• 1 lime, zested and juiced
• 2 cloves garlic
• 3/4 cup chicken broth
• 1 tsp salt
• 1/4 tsp fresh ground black pepper
• 12 corn tortillas
• 1 can non-fat refried black beans or vegetarian refried beans (14.5oz)
• 3 cups of leftover rost chicken, shredded
• 3/4 cup reduced-fat shredded Mozzarella cheese
• 2 scallions, thinly sliced

Directions:

1. Preheat oven to 425 degrees F.
2. Lightly oil a 9 by 13 inch baking dish.
3. In food processor or blender, puree the chilies, cilantro, garlic, lime zest and juice, chicken stock, salt and pepper til smooth.
4. Spread 1/3 cup of the sauce on the bottom of the baking dish.
5. Top with an overlapping layer of 6 tortillas.
6. Spread the beans over the tortillas almost to the edge.
7. Top with shredded chicken.
8. Top with 1/3 cup of the sauce.
9. Layer the remaining 6 tortillas on top.
10. Pour the remaining sauce over the tortillas.
11. Cover with foil.
12. Bake the enchiladas 20 min. 
13. Remove the foil and sprinkle cheese and scalions on top.
14. Continue baking 5 min until cheese is melted.