Chicken Enchiladas In Green Moleenchiladas 3.00 cup cooked rice 2.00 cup cooked chicken breast - (shredded) 2.00 oz cheddar cheese, shredded 2.00 oz monterey jack cheese - shredded 0.50 cup dairy sour cream 1.25 cup chicken broth; divided 0.25 cup sliced green onions 1.00 tablespoon paprika 0.50 teaspoon salt 4.00 poblano peppers; roasted - peeled, seeded 0.33 cup almonds; blanched 0.25 cup cilantro leaves 1.00 garlic clove 2.00 tablespoon vegetable oil 0.75 cup heavy cream 1.75 cup milk; divided 1.00 teaspoon ground black pepper 12.00 corn tortillas 1 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip |
