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chicken broth poblano chiles onions garlic tomato sauce peppers oregano Four-Cheese corn tortillas chicken
Viewed: 29 - Published at: 7 years agoIngredients
- 1-3/4 cups chicken broth, divided
- 2 poblano chiles, roasted, peeled, seeded and deveined
- 2 Tbsp. chopped onions, divided King Sooper's 1 lb For $0.99 thru 02/09
- 2 cloves garlic, divided
- 1 can (8 oz.) tomato sauce
- 1 Tbsp. chopped canned chipotle peppers in adobo sauce
- 1 tsp. dried oregano leaves
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 12 corn tortillas (6 inch), warmed
- 3 cups shredded cooked chicken, warmed
Method
- Blend 1 cup broth, poblano chiles, 1 Tbsp.
- onions and 1 garlic clove in blender until smooth; transfer to saucepan.
- Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan.
- Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.
- Cook poblano and chipotle sauces on medium heat 5 min.
- or until heated through, stirring frequently; keep warm.
- Cook sour cream sauce 3 to 4 min.
- or until cheese is melted, stirring constantly.
- Top tortillas with chicken; roll up.
- Place, seam sides down, in 13x9-inch dish.
- Top with sauces, alternating colors to resemble the Mexican flag.
- Sprinkle with remaining cheese.
