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.

Robb Walsh
Recipe by Cooking Light April 1998

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Credit: Howard L. Puckett; Styling: Cathy Muir

Recipe Summary

Yield:
4 servings (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

444 calories; calories from fat 24%; fat 11.9g; saturated fat 6g; mono fat 3.2g; poly fat 1.6g; protein 28.3g; carbohydrates 56.4g; fiber 7.2g; cholesterol 66mg; iron 2.5mg; sodium 953mg; calcium 213mg.
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