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Chicken Strips in Creamy Rajas Poblanas

Chicken Strips in Creamy Rajas Poblanas recipe
photo by:kraft
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.
15 min
40 min
12 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

How to Roast Poblano Chiles
Arrange whole chiles on foil-covered baking sheet. Broil, 2 to 4 inches from heat, until chiles are completely blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until chiles are completely cooled. Remove chiles from bag. Using a small knife, peel away blackened skins; discard. Cut chiles in half lengthwise; remove and discard seeds. Chiles can also be roasted directly over a gas burner. Use tongs to turn chiles as they chard. Place in bag; peel and devein as directed.
Make Ahead
The creamy poblano sauce can be made ahead of time. Cool, then store in airtight container in refrigerator up to 3 days.
Serving Suggestion
Instead of serving with tortillas, toss sauce with hot cooked pasta.
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