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Chicken Enchiladas In Green MoleRecipe : Chicken Enchiladas In Green Mole
Procedure :
3 c Cooked rice 2 c Cooked chicken breast -- (shredded) 2 oz Cheddar cheese, shredded 2 oz Monterey Jack cheese -- shredded 1/2 c Dairy sour cream 1 1/4 c Chicken broth; divided 1/4 c Sliced green onions 1 tb Paprika 1/2 ts Salt 4 Poblano peppers; roasted -- peeled, seeded & deveined 1/3 c Almonds; blanched 1/4 c Cilantro leaves 1 Garlic clove 2 tb Vegetable oil 3/4 c Heavy cream 1 3/4 c Milk; divided 1 ts Ground black pepper 12 Corn tortillas Vegetable cooking spray Combine rice, chicken, cheese, sour cream, 1/2 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, 3/4 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 1/4 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 |
