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Main dishes

Tri-Color Enchiladas

Tri-Color Enchiladas recipe
photo by:kraft
This recipe is one of the tastiest that I have tried in a while. We love it. It is very festive.
posted by
Linda2211240
on 4/30/2013
time
prep:
30 min
total:
30 min
servings
total:
6 servings
Magazine Acquisition

What You Need

1-3/4
cups  chicken broth, divided
2
 poblano chiles, roasted, peeled, seeded and deveined
2
Tbsp.   chopped onions, divided
2
cloves  garlic, divided
1
can   (8 oz.) tomato sauce
1
Tbsp.  chopped canned chipotle peppers in adobo sauce
1
tsp.  dried oregano leaves
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2
cups  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
12
 corn tortillas (6 inch), warmed
3
cups   shredded cooked chicken, warmed

Make It

BLEND 1 cup broth, poblano chiles, 1 Tbsp. onions and 1 garlic clove in blender until smooth; transfer to saucepan. Blend 1/2 cup of the remaining broth, remaining onions, remaining garlic clove, tomato sauce, chipotle peppers and oregano in blender until smooth; pour into separate saucepan. Combine remaining chicken broth, sour cream and 1/2 cup cheese in separate saucepan.

COOK poblano and chipotle sauces on medium heat 5 min. or until heated through, stirring frequently; keep warm. Cook sour cream sauce 3 to 4 min. or until cheese is melted, stirring constantly.

TOP tortillas with chicken; roll up. Place, seam sides down, in 13x9-inch dish. Top with sauces, alternating colors to resemble the Mexican flag. Sprinkle with remaining cheese.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Make Ahead
Poblano and chipotle sauces can be made ahead of time. Keep refrigerated. Reheat before using as directed.
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