1/2 stick of butter
4-5 poblano peppers
1 can of corn (optional)
salt and pepper to taste
15 oz bottle of Mexican crema
2 chicken cubes
1-2 cups chicken stock, more if needed
2 or 3 cooked chicken breast, shredded
Melt butter in a large deep skillet over medium heat. Add poblano strips, salt and pepper. Stir, cover and cook for about 5 minutes. In a blender add crema, chicken cubes and about 1/2 a cup of chicken stock. Blend well. Add chicken to the peppers and pour crema mixture over chicken. Stir and add more chicken stock a little at a time if mixture is too thick. Cover and let simmer over low heat for about 10 minutes or until heated through. Serve with white rice.
Squash cut in thick half moons would work just as well for this dish. Cut chicken in bigger chunks and add about 2 oz of cream cheese to the crema mixture for extra creaminess.