Chicken-and-rajas Enchiladas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Spanish | 1 | Servings | |
INGREDIENTS
| 2 | POBLANO CHILES | |
| COOKING SPRAY | ||
| 2 | SKINNED, 4 OZ BONED | |
| CHICKEN BREASTS CUT INTO | ||
| 1/4 INCH STRIPS | ||
| 1 | c | CHOPPED TOMATO |
| 3/4 | c | THINLY SLICED ONION |
| 1/4 | t | FRESHLY GROUND BLACK PEPPER |
| 4 | FAT-FREE, 10 INCH FLOUR | |
| TORTILLAS | ||
| 1 | c | REFRIED WHITE BEANS, SEE |
| RECIPE | ||
| 1 | c | 4 OZ SHREDDED FONTINA OR |
| MONTEREY JACK CHEESE | ||
| FRESH CILANTRO SPRIGS | ||
| OPTIONAL |
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 <deforest@selec.net> on Sep 27, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3232
Calories From Fat: 724
Total Fat: 82.1g
Cholesterol: 445.5mg
Sodium: 3591.7mg
Potassium: 2374.8mg
Carbohydrates: 412.1g
Fiber: 19.5g
Sugar: 36.2g
Protein: 197.8g