| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Spanish |
|
1 |
servings |
INGREDIENTS
| 2 |
lg |
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 |
ts |
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.
A Message from our Provider:
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