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Chicken Enchiladas In Green Mole

Chicken Enchiladas In Green Mole is built on Cooked Rice, Cooked Chicken Breast, Cheddar Cheese Shredded, Monterey Jack Cheese, and Dairy Sour Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 cup
• 2 cup
• 2 oz
• 2 oz
• 1/2 cup
• 1 1/4 cup
• 1/4 cup
• 1/2 tsp
• 2 tbsp
• 3/4 cup
• 1 3/4 cup

Method (preview)

1. 1

   Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl.

2. 2

   Mix thoroughly; set aside.

3. 3

   Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth.

4. 4

   Heat oil in heavy skillet over medium heat.

5. 5

   Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes.

6. 6

   Reduce heat to low; add cream, 3/4 cup milk, and black pepper.

7. 7

   Simmer uncovered 20 minutes, stirring occasionally until slightly thickened.

8. 8

   Set aside.

9. 9

   Dip each tortilla in remaining 1 cup milk.

10. 10

    Place small skillet coated with cooking spray over low heat until hot.

11. 11

    Heat each tortilla until warm and soft.

12. 12

    Remove tortillas and stack on plate; keep warm.

13. 13

    Spoon 1/4 cup rice mixture in center of each tortilla, folding sides over.

14. 14

    Place in 13 x 9 x 2-inch baking dish coated with cooking spray.

15. 15

    Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly.