Chicken Strips in Creamy Rajas Poblanas

Ingredients

• 0.5 cup philadelphia cream cheese spread ()
• 12 6-inch flour tortillas warmed ()
• 2 cloves garlic 
• 2 tsp oil 
• 1  onion sliced
• 6  roasted poblano chiles divided stemmed deveined peeled seeded
• 1.5 cups mozzarella cheese shredded with a touch of philadelphia kraft
• 1.5 lb chicken breasts boneless skinless cut into strips

Equipment

• frying pan
• blender

Directions

1. Blend cream cheese spread, garlic and 2 chiles in blender until smooth.
2. Cut remaining chiles into strips.
3. Heat 1 tsp. oil in large skillet on medium heat.
4. Add half the chicken; cook and stir 3 min. or until no longer pink.
5. Remove from skillet. Repeat with remaining oil and chicken; cover to keep warm.
6. Add onions and chile strips to skillet; cook 3 min., stirring occasionally.
7. 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.
8. Serve with tortillas.