*  Exported from  MasterCook  *
 
                      CHICKEN ENCHILADAS IN GREEN MOLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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