My Profile
Browse All Recipes
Chicken Enchiladas In Green Mole
Date added: December 15, 2007
- Servings: 6 change
- Calories per serving: 416
- Prep time: 50
- Cook time: 70
Ingredients
- 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
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.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 416 | 21% |
| Fat 33g | 51% |
| Cholesterol 78mg | 26% |
| Sodium 737mg | 31% |
| Carbohydrates 19g | 21% |
Member Reviews
No reviews yet, be the first to add one.
Comments and questions :: Chicken Enchiladas In Green Mole
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.