Chicken Enchiladas In Green Mole
* exported from mastercook * 
 
 
recipe by : 
serving size : 6 preparation time :0:00 
categories : main dish poultry 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
3 cup  cooked rice
2 cup  cooked chicken breast
  shredded
2 oz.  cheddar cheese, shredded
2 oz.  monterey jack cheese
  shredded
1/2 cup  dairy sour cream
1-1/4 cup  chicken broth -- divided
1/4 cup  sliced green onions
1 Tbsp  paprika
1/2 tsp  salt
4   poblano peppers -- roasted
  peeled, seeded & deveined
1/3 cup  almonds -- blanched
1/4 cup  cilantro leaves
1   garlic clove
2 Tbsp  vegetable oil
3/4 cup  heavy cream
1-3/4 cup  milk -- divided
1 tsp  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 
 
 
-- 
(ID: 13281) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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