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Name: Chicken-And-Rajas Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 SKINNED;, (4 OZ) BONED; 1/4 ts Black Pepper freshly ground; 2 lg POBLANO CHILES; 4 FAT-FREE; (10 INCH) FLOUR; 3/4 c THINLY SLICED ONION; 1 c CHOPPED TOMATO; 1 c (4 OZ) SHREDDED FONTINA OR; FRESH CILANTRO SPRIGS;; COOKING SPRAY; 1 c REFRIED WHITE BEANS; (SEE

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INGREDIENTS

2 SKINNED;, (4 OZ) BONED
1/4 ts Black Pepper ; freshly ground
2 lg POBLANO CHILES
4 FAT-FREE; (10 INCH) FLOUR
3/4 c THINLY SLICED ONION
1 c CHOPPED TOMATO
1 c (4 OZ) SHREDDED FONTINA OR
FRESH CILANTRO SPRIGS;
COOKING SPRAY
1 c REFRIED WHITE BEANS; (SEE

Servings

INSTRUCTIONS

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, 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; SAUTE 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. YIELD: 4 SERVINGS. Posted to CHILE-HEADS DIGEST by Deb deForest on Sep 27, 1999,

NOTES

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Chicken-And-Rajas Enchiladas

2 SKINNED;, (4 OZ) BONED
1/4 ts Black Pepper freshly ground
2 lg POBLANO CHILES
4 FAT-FREE; (10 INCH) FLOUR
3/4 c THINLY SLICED ONION
1 c CHOPPED TOMATO
1 c (4 OZ) SHREDDED FONTINA OR
 FRESH CILANTRO SPRIGS;
 COOKING SPRAY
1 c REFRIED WHITE BEANS; (SEE

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, 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; SAUTE 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. YIELD: 4  SERVINGS.    Posted to CHILE-HEADS DIGEST by Deb deForest <deforest@selec.net> on  Sep 27, 1999,

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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 1 servings

Calories: 104
Calories from Fat: 12 (12%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 17.8mg		1 %
Potassium 786.2mg		21 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 17.9g
Protein 4.1g		6 %
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Calories per serving: 104

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