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Chicken Enchiladas In Green Mole

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      Title: CHICKEN ENCHILADAS IN GREEN MOLE
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
      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
 
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