3 skinless, boneless chicken thighs
2 (1 ounce) chorizo sausage
1 cup KRAFT Singles
1 green bell pepper leaf
3 seeded poblano chile peppers
1 (4 ounce) can Mexican-style corn beans, rinsed
Cook chicken dry in plastic wrap in skillet over medium heat. Add enough water to cover, but not sticky enough to be sizzling. Reduce heat to low and cook 20 minutes.
Stir in sausage and gravy. Stirring frequently, cook over medium heat until sausage is brown. Drain grease as much as possible. Stir in peppers, broccoli and Taco crema. Pour mixture into pans or tortillas. Let stand 15 minutes to strike velvety color.
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