Chicken Enchiladas In Green Molemain dish, poultry 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 tablespoon paprika 1/2 teaspoon salt 4 poblano peppers; roasted - peeled, seeded 1/3 cup almonds; blanched 1/4 cup cilantro leaves 1 garlic clove 2 tablespoon vegetable oil 3/4 cup heavy cream 1 3/4 cup milk; divided 1 teaspoon ground black pepper 12 corn tortillas 1 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 |
