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Chicken Enchiladas In Green Mole

 Chicken Enchiladas In Green Mole

Date added: December 15, 2007

  • Servings: 6 change
  • Calories per serving: 416
  • Prep time: 50
  • Cook time: 70

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  •  Chicken Enchiladas In Green Mole

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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 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.

Nutritional Facts

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

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