Chicken-and-Rajas Enchiladas

By Lv2Cook

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)

Details

Servings 1

Preparation

Step 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.

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.

Serving Size: 1 enchilada