Grilled Chicken with Chile Strips in Cream
Mild green chiles spice up a classic white sauce for tender and juicy chicken breasts. Serve with grilled vegetables and warm tortillas on the side.
6 boneless, skinless chicken breast halves, grilled and kept warm
2 tablespoons vegetable oil
1 cup chopped white onion
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (3-ounce) package cream cheese, cut into pieces
1/2 teaspoon garlic salt
2 (7-ounce) cans ORTEGA Whole Green Chiles, drained and cut into strips
2 tablespoons chopped fresh cilantro leaves
- Heat vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Sprinkle flour over onion; cook, stirring constantly for 1 to 2 minutes or until flour is golden brown.
- Add milk slowly to skillet; bring o a boil. Cook, stirring constantly, for 3 to 4 minutes or until mixture is thickened. Reduce heat to low. Add cream cheese and garlic salt. Cook for 2 to 3 minutes or until cream cheese is melted and well combined. Stir in chiles; heat through. Top chicken breasts with chiles in cream. Sprinkle with cilantro leaves.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.