Name: Chicken Enchiladas with Poblano Chili
Prep time: 60 min
Yield: 20
Cuisine: Mexicana
Ingredients: 5 Poblano chiles, toasted and deveined; 1/2 sticks Philadelphia® cream cheese; 1/4 liters sour cream; fresh cilantro; granulated chicken bouillon, to taste; 1 chicken, cooked and shredded; grated cheese; corn tortillas

Preparation

Low

Blend all the ingredients until you obtain a smooth and uniform sauce. Reserve the chicken and grated cheese. Lightly fry the tortillas in a little oil. Form the enchiladas by filling the tortillas with the shredded chicken.

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