Chicken Enchiladas in Green Mole

Directions

Combine rice, chicken, cheese, sour cream, ½ 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, ¾ 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 ¼ 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℉ (180℃) F 25 to 30 minutes, or until bubbly.