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Ingredients
- 2 lrg POBLANO CHILES COOKING SPRAY
- 2 x SKINNED,, (4 Ounce) BONED CHICKEN BREASTS, CUT INTO 1/4 INCH STRIPS
- 1 c. Minced TOMATO
- 3/4 c. THINLY SLICED ONION
- 1/4 tsp FRESHLY Grnd BLACK PEPPER
- 4 x FAT-FREE, (10 INCH) FLOUR TORTILLAS
- 1 c. REFRIED WHITE BEANS, (SEE RECIPE)
- 1 c. (4 Ounce) SHREDDED FONTINA Or possibly MONTEREY JACK CHEESE FRESH CILANTRO SPRIGS, (OPTIONAL)
Directions
- RAJAS IS SPANISH FOR ROASTED-PEPPER STRIPS. BE SURE TO PREPARE THE REFRIED WHITE BEANS BEFORE STARTING
- THIS RECIPE.
- PREHEAT BROILER. CUT POBLANOS IN HALF LENGTHWISE, Throw away SEEDS AND MEMBRANES. PLACE POBLANO HALVES, SKIN SIDES UP, ON A FOIL-LINED BAKING SHEET; FLATTEN WITH HAND. BROIL FOR 10 Min Or possibly Till BLACKENED.
- PLACE IN A ZIP-TOP PLASTIC BAG, AND SEAL. LET STAND 10 Min. PEEL CHILES AND CUT INTO1/4 INCH STRIPS.
- PLACE A MEDIUM NONSTICK SKILLET COATED WITH COOKING SPRAY OVER MEDIUM-HIGH HEAT Till Warm. Add in CHICKEN, TOMATO AND ONION; Saute/fry 5 Min Or possibly Till CHICKEN IS DONE. STIR IN PEPPER.
- Hot TORTILLAS ACCORDING TO PACKAGE DIRECTIONS. SPREAD ABOUT 1/4 C. REFRIED WHITE BEANS DOWN CENTER OF EACH TORTILLA. DIVIDE THE CHICKEN Mix, CHILES, AND CHEESE Proportionately AMONG THE TORTILLAS, AND ROLL UP.
- GARNISH ENCHILADAS WITH CILANTRO SPRIGS, If you like.
- YIELD: 4SERVINGS.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 580g | |
| Calories 860 | |
| Calories from Fat 431 | 50% |
| Total Fat 48.76g | 61% |
| Saturated Fat 25.32g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1823mg | 76% |
| Potassium 1399mg | 40% |
| Total Carbs 61.78g | 16% |
| Dietary Fiber 18.5g | 62% |
| Sugars 10.49g | 7% |
| Protein 47.0g | 75% |
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