190 grams Philadelphia® cream cheese
1 kilo tomatillo, peeled
1 onion, chopped small
1 serrano chile
3 tablespoons vegetable oil
1/2 cups fresh cilantro
2 tablespoons chicken bullion
1 1/2 cups chicken broth, without salt
16 corn tortillas, thinly fried in hot oil
2 chicken breasts, cooked and shredded
12 Singles® Manchego cheese slices
6.7 onzas Philadelphia® cream cheese
2.2 libras tomatillo, peeled
1 onion, chopped small
1 serrano chile
1.52 onzas líquidas vegetable oil
0.31 onzas fresh cilantro
1.01 onzas líquidas chicken bullion
12.67 onzas líquidas chicken broth, without salt
16 corn tortillas, thinly fried in hot oil
2 chicken breasts, cooked and shredded
12 Singles® Manchego cheese slices
12.93 cucharadas Philadelphia® cream cheese
5.26 tazas tomatillo, peeled
1 onion, chopped small
1 serrano chile
3 tablespoons vegetable oil
0.5 cups fresh cilantro
2 tablespoons chicken bullion
1.5 cups chicken broth, without salt
16 corn tortillas, thinly fried in hot oil
2 chicken breasts, cooked and shredded
12 Singles® Manchego cheese slices
190 grams Philadelphia® cream cheese
1 kilo tomatillo, peeled
1 onion, chopped small
1 serrano chile
4.5 centilitros vegetable oil
8.75 gramos fresh cilantro
3 centilitros chicken bullion
37.5 centilitros chicken broth, without salt
16 corn tortillas, thinly fried in hot oil
2 chicken breasts, cooked and shredded
12 Singles® Manchego cheese slices