Enchiladas with Poblano Salsa

Enchiladas with Poblano Salsa
Level
Easy
Prep
15 minutes
Cook
25 minutes
Servings
12 servings
  • Freshly roasted poblano chiles and cream cheese make this chicken and corn enchilada dish a requested meal favorite time and time again.

The Secret Ingredient

Ingredients

  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 poblano chiles, roasted, peeled, seeds and veins removed
  • 1 package (8 ounces) 1/3 less fat cream cheese
  • 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1 tablespoon canola oil
  • 1/3 cup chopped yellow onion
  • 1 clove garlic, finely chopped
  • 2 cups cooked, shredded chicken breast meat
  • 1/2 cup frozen corn kernels, thawed
  • 12 corn tortillas
  • 1/3 cup crumbled panela cheese

Make It

Step 1

Place evaporated milk, chiles, cream cheese and bouillon in a blender; cover. Blend until smooth. Set aside.

Step 2

Heat oil in medium skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 1 minute. Stir in chicken and corn. Cook for 5 minutes.

Step 3

Preheat oven to 350° F.

Step 4

Warm each tortilla in a skillet. Fill each tortilla with 2 tablespoons chicken mixture. Roll up; arrange in a baking dish.

Step 5

Pour sauce over enchiladas; sprinkle with cheese. Cover with foil.

Step 6

Bake for 15 minutes or until heated through.