Green Chile Chicken Enchiladas

What you need:

*~2 Jalapeno peppers minced
*~ 1 lime zested & juiced
*~ 2 garlic cloves minced
*~ 3/4 cup chicken broth
*~1 teaspoon salt
*~ 1/4 teaspoon freshly ground pepper
*~ 12 corn tortillas
*~ 1 cup nonfat refried beans
*~ 3 cups shredded cooked chicken
*~ 3/4 cups shredded mexican-style cheese
*~ crushed red pepper flakes
*~ dried chopped onions

Steps:

1. preheat oven to 425 degrees.
2. lightly oil a 9 by 13 inch baking pan w/ cooking spray. Mix minced Jalapenos, lime & juice, garlic, salt, pepper and chicken broth in a small bowl until mixed well.
3.season chicken with crushed red pepper flakes & dried chopped onions, then cook on stove top till done and shredd. once cooked add the chicken broth mixture to the chicken and let it simmer and mix for abt 5 minutes.
4.warm 3 tortillas up at a time then, spread a spoon full of nonfat refried beans on each and fill with chicken mixture, roll and place seam down in the baking dish. countinue this till they are all made. pour the juice left from the chicken mixture over the made enchiladas.
5.cover with foil and bake for 20 minutes, then remove from oven sprinkle cheese on top and bake for another 5 minutes or until cheese is melted and bubbly.

6. ENJOY!!!!!!!!!!!!

I am not a fan of corn tortillas at all but I loved this recipe. Hope you all enjoy :) (I would of had a picture to share but Gabe cut into them to fast. lol)