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Chicken Enchiladas in Green Mole

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika and salt in large bowl. Mix thoroughly; set aside.
  2. Combine remaining ¾ cup chicken broth, pepper, almonds, cilantro and garlic in blender; process until smooth.
  3. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened stirring constantly 2 to 3 minutes.
  4. Reduce heat to low; add cream, ¾ cup milk and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside.
  5. Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot.
  6. Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm.
  7. Spoon ¼ cup rice mixture in center of each tortilla, folding sides over.
  8. Place in 13x9x2-inch baking dish coated with cooking spray.
  9. Top with green mole sauce, cover and bake at 350 °F for 25 to 30 minutes, or until bubbly.

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