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