Chicken Enchiladas in Green Mole

80 minutes Prep: 20 minutes Cook: 60 minutes

692 calories per serving view nutrition facts

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3	cups	rice	cooked
2	cups	chicken breast	cooked, shredded
2	ounces	cheddar cheese	shredded
2	ounces	monterey jack cheese	shredded
1/2	cup	sour cream	dairy
1 1/4	cups	chicken broth	divided
1/4	cup	scallions, spring or green onions	sliced
1	tablespoon	paprika
1/2	teaspoon	salt
4	each	poblano peppers	roasted, peeled, seeded and deveined
1/3	cup	almonds	blanched
1/4	cup	cilantro leaves
1	each	garlic clove
2	tablespoons	vegetable oil
3/4	cup	heavy whipping cream
1 3/4	cups	milk	divided
1	teaspoon	black pepper	ground
12	each	corn tortillas
1	x	nonstick 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 F 25 to 30 minutes, or until bubbly.

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Serving Size 331g

Amount per Serving

Calories 692 35% of calories from fat