Chicken-And-Rajas Enchiladas

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2 large poblano chiles

Cooking spray

2 (4-ounce) skinned, boned chicken breasts, cut into 1/4-inch strips

1 cup chopped tomato

3/4 cup thinly sliced onion

1/4 teaspoon freshly ground pepper

4 (10-inch) fat-free flour tortillas

1 cup Refried White Beans

1 cup (4 ounces) shredded fontina or Monterey Jack cheese

Fresh cilantro sprigs (optional)

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