Chicken enchiladas in green mole

6 servings

Ingredients

Quantity Ingredient
3 cups Cooked rice
2 cups Cooked chicken breast (shredded)
2 ounces Cheddar cheese, shredded
2 ounces Monterey Jack cheese shredded
½ cup Dairy sour cream
1¼ cup Chicken broth; divided
¼ cup Sliced green onions
1 tablespoon Paprika
½ teaspoon Salt
4 Poblano peppers; roasted peeled, seeded & deveined
⅓ cup Almonds; blanched
¼ cup Cilantro leaves
1 Garlic clove
2 tablespoons Vegetable oil
¾ cup Heavy cream
1¾ cup Milk; divided
1 teaspoon Ground black pepper
12 Corn tortillas
Vegetable cooking spray

Directions

Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside.

Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes. Reduce heat to low; add cream, ¾ cup milk, and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside.

Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot. Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm.

Spoon ¼ cup rice mixture in center of each tortilla, folding sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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