Chicken Strips in Creamy Rajas Poblanas

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 2 cloves garlic
• 6 roasted poblano chiles, peeled, stemmed, seeded, deveined and divided
• 2 tsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 1 onion, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 12 flour tortillas (6 inch), warmed

1. Blend cream cheese spread, garlic and 2 chiles in blender until smooth.
2. Cut remaining chiles into strips.
3. Heat 1 tsp.
4. oil in large skillet on medium heat.
5. Add half the chicken; cook and stir 3 min.
6. or until no longer pink.
7. Remove from skillet.
8. Repeat with remaining oil and chicken; cover to keep warm.
9. Add onions and chile strips to skillet; cook 3 min., stirring occasionally.
10. Add chicken and cream cheese sauce; stir.
11. Cover; cook on low heat 13 min.
12. or until chicken is done and mixture is heated through, stirring occasionally and topping with shredded cheese for the last 3 min.
13. Serve with tortillas.

philadelphia cream cheese, garlic, poblano chiles, oil, boneless skinless chicken breasts, onion, mozzarella cheese, flour tortillas

Taken from www.kraftrecipes.com/recipes/chicken-strips-in-creamy-rajas-poblanas-121806.aspx (may not work)