Chicken-and-Rajas Enchiladas

Chicken-and-Rajas Enchiladas
Photo by Howard L. Puckett


  • 2 large poblano chiles
  • ¾ cup thinly sliced onion
  • 4 (10-inch) fat-free flour tortillas
  • 1 cup (4 ounces) shredded fontina or Monterey Jack cheese
  • Fresh cilantro sprigs (optional)
  • Cooking spray
  • 1 cup Refried White Beans
  • + 3 more ingredients
    • ¼ teaspoon freshly ground pepper
    • 2 (4-ounce) skinned, boned chicken breasts, cut into 1/4-inch strips
    • 1 cup chopped tomato

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 int...

View full recipe at My Recipes


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