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Prep 15min
Total15min
Servings10
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Ingredients
2
tablespoons olive oil
1
cup thinly sliced onion
2
cloves garlic, mashed
4
plum (Roma) tomatoes, sliced
6
medium poblano chiles, roasted, seeded, stemmed, cut into strips
1/2
teaspoon chicken bouillon granules
1/2
cup Mexican-style sour cream or sour cream
1
package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count), warmed
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Steps
1
In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Add tomatoes; cook about 2 minutes or until soft.
2
Add chiles and bouillon; stir until well blended. Stir in sour cream; cook about 1 minute or until mixture is hot. Spoon about 1/2 cup chile mixture onto each tortilla. Roll up tortillas.
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