Chicken Enchiladas in Green Mole

== Description ==
Makes 6 servings.
== Ingredients ==
* 3 cups cooked rice
* 2 cups cooked shredded chicken breast
* ½ cup (2 ounces) shredded Cheddar cheese
* ½ cup (2 ounces) shredded Monterey jack cheese
* ½ cup sour cream
* 1¼ cups chicken broth, divided
* ¼ cup sliced green onions
* ¼ cup chopped onion
* 1 tablespoon paprika
* ½ teaspoon salt
* 4 poblano peppers, roasted, peeled, seeded and deveined
* ⅓ cup almonds, blanched
* ¼ cup cilantro leaves
* 1 clove garlic
* 2 tablespoons vegetable oil
* ¾ cup heavy cream
* 1¾ cups milk, divided
* 1 teaspoon ground black pepper
* 12 corn tortillas
 
== Directions ==
# Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika and salt in large bowl. Mix thoroughly; set aside.
# Combine remaining ¾ cup chicken broth, pepper, 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 13x9x2-inch baking dish coated with cooking spray.
# Top with green mole sauce, cover and bake at 350 °F for 25 to 30 minutes, or until bubbly.
Category:Mexican Recipes
Category:Main Dish Poultry Recipes
Category:Poblano pepper Recipes
Category:Jack cheese Recipes
Category:Almond Recipes
Category:Cheddar Recipes
Category:Chicken Recipes
Category:Rice Recipes