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Light Chicken Enchiladas with Rajas

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  • Prep 10 min
  • Total 20 min
  • Ingredients 6
  • Servings 5
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If you’re craving something delicious, these light chicken enchiladas with rajas are perfect for you! You can make them in no time and eat them guilt free, so they’re great for lunch or dinner. You can just replace the cream for plain Greek yogurt and you’ll get a savory dish with less fat than the traditional recipe. Everyone will love these enchiladas. They're incredibly delicious and very easy to make!
by Cristina Duffy
Updated Oct 3, 2016
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Ingredients

  • 2 Poblano peppers
  • 1/2 cup chicken broth
  • 1 cup evaporated milk
  • 1 Yoplait® plain yogurt
  • Corn tortillas
  • 1 1/2 cup cooked chicken, shredded

Directions

  •  
    1
    Brush some oil over the Poblano peppers and put them directly over the heat until the skin turns dark.
  •  
    2
    Cover them with plastic for 10 minutes and remove the charred skin using your hands and cold water. Remove the seeds and cut the Poblano peppers into slices - rajas.
  •  
    3
    Blend the Poblano peppers slices with the chicken broth, evaporated milk and yogurt.
  •  
    4
    Dip the corn tortillas in this sauce and stuff them with some chicken.
  •  
    5
    Roll the tortillas and put them in a baking tray. Cover with sauce.
  •  
    6
    Bake for 10 minutes and serve hot with more Poblano peppers slices and fresh cheese.

Expert Tips

  • tip 1
    Stuff the enchiladas with any meat you want, but use chicken or turkey if you want something more light.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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