Ingredients
- 1-3/4 cups chicken broth, divided
- 2 poblano chiles, roasted, peeled, seeded and deveined
- 2 Tbsp. chopped onions, divided
- 2 cloves garlic, divided
- 1 can (8 oz.) tomato sauce
- 1 Tbsp. 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
Preparation
Step 1
What You Need1-3/4 cups chicken broth, divided
2 poblano chiles, roasted, peeled, seeded and deveined
2 Tbsp. chopped onions, divided
2 cloves garlic, divided
1 can (8 oz.) tomato sauce
1 Tbsp. 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
Make It
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.
Kraft Kitchens Tips Poblano and chipotle sauces can be made ahead of time. Keep refrigerated. Reheat before using as directed.Serving Suggestion Serve with mixed greens and tomato salad topped with your favorite KRAFT Dressing