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.
