- 6 boneless 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, cut into strips
- chopped fresh parsley
- 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 to 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 parsley