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Freshly roasted poblano chiles and cream cheese make this chicken and corn enchilada dish a requested meal favorite time and time again.
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Original reipce makes 2 dozen Change Servings
PLACE evaporated milk, chiles, cream cheese and bouillon in a blender; cover. Blend until smooth. Set aside.
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.
PREHEAT oven to 350° F.
WARM each tortilla in a skillet. Fill each tortilla with 2 tablespoons chicken mixture. Roll up; arrange in a baking dish.
POUR sauce over enchiladas; sprinkle with cheese. Cover with foil.
BAKE for 15 minutes or until heated through.
TIP: Quickly roast poblano chiles over an open flame for 3 to 4 minutes on each side. Place in a plastic bag for 10 minutes to steam the skins to easily peel off.
|Calories from Fat||80|
|Total Fat 8g||13%|
|Saturated Fat 4.5g||21%|
|Total Carbohydrate 19g||6%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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