Chicken-and-Rajas Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 refried white beans |
1 cup (4 ounces) shredded fontina or monterey jack cheese |
fresh cilantro sprigs (optional) |
Directions:
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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