Chicken-and-Rajas Enchiladas

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

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Nutritional Information

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)


  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.
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