This skillet dish, made with chicken, is inspired by a Pueblan traditional dish "dobladitas poblanas."
What You Need
Original recipe yields 6 servings
1 Tbsp. oil
5 dried pasilla chile s, stemmed, seeded
1 can (14.5 oz.) diced tomatoes, undrained
1 chicken bouillon cube
6 chicken thighs, skin removed
1 large onion, sliced, divided
6 corn tortilla s (6 inch)
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat oil in large skillet on medium heat. Add chiles; cook 1 min., turning after 30 sec. Place in blender. Add tomatoes and bouillon cube; blend until smooth.
Cook chicken in large skillet on medium heat 2 min. on each side or until evenly browned on both sides. Add 2/3 of the onions; cook 2 min. Top with tomato sauce; bring to boil. Cover; simmer on low heat 25 min. or until chicken is done (165ºF). Meanwhile, fold each tortilla into quarters; stuff each pocket with 1 Tbsp. cheese.
Top chicken with tortillas; cook, covered, 5 min. or until cheese is melted and tortillas are warmed. Top with remaining onions and cilantro.
If you don't have a lid to fit your skillet, you can cover the skillet with a sheet of foil instead. Use tongs when removing the foil from the hot skillet.
How to Prevent Tortillas From Cracking
Place tortillas between sheets of paper towels, then microwave on HIGH 30 sec. or just until warmed. Fold and stuff as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.