2 large poblano chiles
\nCooking spray
\n2 (4-oz.) skinned, boned chicken breasts, cut into 1\/4-inch strips
\n1 C. chopped tomato
\n3\/4 C. thinly sliced onion
\n1\/4 tsp. freshly ground pepper
\n4 (10-inch) fat-free flour tortillas
\n1 C. Refried White Beans
\n1 C. (4 oz.) shredded fontina or Monterey Jack cheese
\nFresh cilantro sprigs (optional)<\/p>\n
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 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; saut\u00e9 5 minutes or until chicken is done. Stir in pepper. Warm tortillas according to package directions. Spread about 1\/4 C. 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 enchilada<\/p>\n
Calories: 444
\nFat: 11.9g
\nFiber: 7.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 large poblano chiles Cooking spray 2 (4-oz.) skinned, boned chicken breasts, cut into 1\/4-inch strips 1 C. chopped tomato 3\/4 C. thinly sliced onion 1\/4 tsp. freshly ground pepper 4 (10-inch) fat-free flour tortillas 1 C. Refried White Beans 1 C. (4 oz.) shredded fontina or Monterey Jack cheese Fresh cilantro sprigs (optional) 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….<\/p>\n