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)
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Amount per serving
- Calories: 444
- Calories from fat: 24%
- Fat: 11.9g
- Saturated fat: 6g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 1.6g
- Protein: 28.3g
- Carbohydrate: 56.4g
- Fiber: 7.2g
- Cholesterol: 66mg
- Iron: 2.5mg
- Sodium: 953mg
- Calcium: 213mg
- 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)
- 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.
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