• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Enchiladas in Green Mole

  • Recipe Submitted by on

Category: Main Dish, Poultry

 Ingredients List

  • 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

 Directions

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.

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