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Chicken-and-Rajas Enchiladas

Photo: Howard L. Puckett; Styling: Cathy Muir
Yield 4 servings (serving size: 1 enchilada)
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.


  • 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 Refried White Beans
  • 1 cup (4 ounces) shredded fontina or Monterey Jack cheese
  • Fresh cilantro sprigs (optional)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.