Yield: 6 servings
Measure | 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 \N | Poblano peppers; roasted peeled, seeded & deveined |
⅓ cup | Almonds; blanched |
¼ cup | Cilantro leaves |
1 \N | Garlic clove |
2 tablespoons | Vegetable oil |
¾ cup | Heavy cream |
1¾ cup | Milk; divided |
1 teaspoon | Ground black pepper |
12 \N | Corn tortillas |
\N \N | Vegetable cooking spray |
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