Title: Chicken Enchiladas in Green Mole
Categories: Entree 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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