Chicken Enchiladas In Green Mole

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Added Dec 15th, 07 by
FoodConnect.com Test Kitchen


  • Categories: Meats
  • Servings: 6 change
  • Calories per serving: 416
  • Prep Time: 50 mins
  • Cook Time: 70 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 41621%
Fat 33g51%
Cholesterol 78mg26%
Sodium 737mg 31%
Carbohydrates 19g21%

More facts>>

FoodConnect Nutritionals

Ingredients

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                    [title_custom] => Cooked rice 
                    [componentid] => 0
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            [ba858f1a-6c21-66c4-35a3-10926cb57122] => Array
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                    [title] => chicken strips, breast, brd, fried, 2 pce kids svg
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                    [quantity] => 2.00
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                    [method] => (shredded)
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            [6750a80b-199f-d0d4-8dad-72c7794a8e98] => Array
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                    [title] => cheese, cheddar
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                    [quantity] => 2.00
                    [measure] => ounce-weight
                    [title_custom] => Cheddar cheese
                    [componentid] => 0
                    [method] => shredded 
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                    [title] => cheese substitute, monterey jack
                    [ingredientid] => 6929
                    [ingredientuuid] => f305ce31-2711-de34-052a-cc2dffb36bc1
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                    [method] => shredded
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            [8af82980-a2e0-1e54-5d1d-ca55a319c0de] => Array
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                    [title] => sour cream
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                    [componentid] => 0
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            [222ea097-e0f8-74b4-310e-a79ee496ae08] => Array
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                    [title] => broth, chicken, cnd
                    [ingredientid] => 4088
                    [ingredientuuid] => 222ea097-e0f8-74b4-310e-a79ee496ae08
                    [quantity] => 1.25
                    [measure] => cup
                    [title_custom] => Chicken broth
                    [componentid] => 0
                    [method] => divided 
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            [34cf87f5-47d2-9e84-15e8-184437447363] => Array
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                    [title] => onion, green, chpd, fresh
                    [ingredientid] => 22687
                    [ingredientuuid] => 34cf87f5-47d2-9e84-15e8-184437447363
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                    [title_custom] => onion
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                    [method] =>  Sliced 
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            [1d55fa96-90b6-d174-e5b5-d6f7fdbb0a50] => Array
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                    [title] => chili peppers, poblano, dried
                    [ingredientid] => 8468
                    [ingredientuuid] => 1d55fa96-90b6-d174-e5b5-d6f7fdbb0a50
                    [quantity] => 4.00
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                    [title_custom] => Poblano peppers
                    [componentid] => 0
                    [method] => roasted, peeled, seeded & deveined
                )

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                    [title] => nuts, almonds, whole
                    [ingredientid] => 22153
                    [ingredientuuid] => 1bb2b449-55ce-9064-7920-6f6e69fcd88c
                    [quantity] => 0.30
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                    [title_custom] => almonds
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                    [method] =>  blanched 
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                    [title] => herb, cilantro, leaves, fresh
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                    [title] => oil, vegetable
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            [1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3] => Array
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                    [title] => milk, whole, 3.5%, homogenized, w/add vit d
                    [ingredientid] => 21565
                    [ingredientuuid] => 1ebb8d80-bfa4-04d4-3d0a-7eee5cbe80f3
                    [quantity] => 1.75
                    [measure] => cup
                    [title_custom] => Milk
                    [componentid] => 0
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            [7b888e25-4007-2654-1d38-1cfe0c845908] => Array
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                    [title] => flour, harina, preparada para tortillas, dry
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                    [quantity] => 12.00
                    [measure] => each
                    [title_custom] => Corn tortillas
                    [componentid] => 0
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)

  • 3 cup Cooked rice
  • 2 cup Cooked chicken breast (shredded)
  • 2 ounce-weight Cheddar cheese shredded
  • 2 ounce-weight Monterey Jack cheese shredded
  • 1/2 cup sour cream
  • 1 1/4 cup Chicken broth divided
  • 1/4 cup onion Sliced
  • 1 tbsp paprika
  • 1/2 tsp salt, table
  • 4 Poblano peppers roasted, peeled, seeded & deveined
  • 3/10 cup almonds blanched
  • 1/4 cup herb, cilantro, leaves, fresh
  • 1 garlic, cloves, fresh
  • 2 tbsp oil, vegetable
  • 3/4 cup cream, whipping, heavy
  • 1 3/4 cup Milk divided
  • 1 tsp pepper, black
  • 12 Corn tortillas

Recipe Method

1. Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl. Mix thoroughly; set aside.

2. 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.

3. Reduce heat to low; add cream, 3/4 cup milk, and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside.

4. 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.

5. 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.

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