CHICKEN STRIPS IN CREAMY RAJAS POBLANAS

Chicken Strips in Creamy Rajas Poblanas image

Skillet-cook chicken strips and roasted poblano chiles in a creamy, garlicky sauce and serve with tortillas to make this easy dish for a dozen.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 12 servings.

Number Of Ingredients 8

Ingredients

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 cloves garlic
6 roasted poblano chiles, peeled, stemmed, seeded, deveined and divided
2 tsp. oil
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 onion, sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
12 flour tortillas (6 inch), warmed

Steps:

Blend cream cheese spread, garlic and 2 chiles in blender until smooth. Cut remaining chiles into strips.
Heat 1 tsp. oil in large skillet on medium heat. Add half the chicken; cook and stir 3 min. or until no longer pink. Remove from skillet. Repeat with remaining oil and chicken; cover to keep warm.
Add onions and chile strips to skillet; cook 3 min., stirring occasionally. Add chicken and cream cheese sauce; stir. Cover; cook on low heat 13 min. or until chicken is done and mixture is heated through, stirring occasionally and topping with shredded cheese for the last 3 min. Serve with tortillas.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g