Chicken-and-Rajas Enchiladas

Chicken-and-Rajas Enchiladas Recipe
Photo: Howard L. Puckett; Styling: Cathy Muir
Rajas is Spanish for roasted-pepper strips. Red bell peppers can be substituted for the poblano chiles, if you like. Be sure th prepare the Refried White Beans before starting this recipe.

Yield:

4 servings (serving size: 1 enchilada)

Recipe from

Cooking Light

Nutritional Information

Calories 444
Caloriesfromfat 24 %
Fat 11.9 g
Satfat 6 g
Monofat 3.2 g
Polyfat 1.6 g
Protein 28.3 g
Carbohydrate 56.4 g
Fiber 7.2 g
Cholesterol 66 mg
Iron 2.5 mg
Sodium 953 mg
Calcium 213 mg

Ingredients

2 large poblano chiles
Cooking spray
2 (4-ounce) skinned, boned chicken breasts, cut into 1/4-inch strips
1 cup chopped tomato
3/4 cup thinly sliced onion
1/4 teaspoon freshly ground pepper
4 (10-inch) fat-free flour tortillas
1 cup (4 ounces) shredded fontina or Monterey Jack cheese
Fresh cilantro sprigs (optional)

Preparation

Preheat broiler. Cut poblanos in half lengthwise, and discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand 10 minutes. Peel chiles and cut into 1/4-inch strips.

Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, tomato, and onion; sauté 5 minutes or until chicken is done. Stir in pepper.

Warm tortillas according to package directions. Spread about 1/4 cup Refried White Beans down center of each tortilla. Divide the chicken mixture, chiles, and cheese evenly among the tortillas, and roll up. Garnish enchiladas with cilantro sprigs, if desired.

Robb Walsh,

Cooking Light

April 1998
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