Chicken Enchiladas In Green Mole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Cooked rice,
2 cup: Cooked chicken breast, (shredded)
2 ounce: Cheddar cheese, shredded
2 ounce: Monterey Jack cheese, shredded
1/2 cup: Dairy sour cream,
1 1/4 cup: Chicken broth, divided
1/4 cup: Sliced green onions,
1 tbsp: Paprika,
1/2 tsp: Salt,
4: Poblano peppers, roasted - peeled, seeded & deveined
1/3 cup: Almonds, blanched
1/4 cup: Cilantro leaves,
1: Garlic clove,
2 tbsp: Vegetable oil,
3/4 cup: Heavy cream,
1 3/4 cup: Milk, divided
1 tsp: 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.
Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Source from luhu.jp
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
Source from luhu.jp