1.5 cups four cheese shredded with a touch of philadelphia, divided mexican style kraft
1.8 cups chicken broth divided
1 Tbsp chipotle peppers in adobo sauce canned chopped
12 6-inch corn tortillas warmed ()
0.5 cup knudsen cream sour
2 cloves garlic divided
2 Tbsp onions divided chopped
1 tsp oregano leaves dried
2 poblano chiles deveined peeled seeded
3 cups meat from a rotisserie chicken shredded warmed cooked
Equipment
sauce pan
blender
Directions
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.
