Chicken Enchiladas in Green Mole

• 3 cups rice cooked
• 2 cups chicken breasts cooked, shredded
• 2 ounces cheddar cheese shredded
• 2 ounces monterey jack cheese shredded
• 1/2 cup sour cream dairy
• 1 1/4 cups chicken broth divided
• 1/4 cup scallions, spring or green onions sliced
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 4 each poblano peppers roasted, peeled, seeded and deveined
• 13 cup almonds blanched
• 1/4 cup cilantro
• 1 each garlic cloves
• 2 tablespoons vegetable oil
• 3/4 cup heavy whipping cream
• 1 3/4 cups milk divided
• 1 teaspoon black pepper ground
• 12 each corn tortillas (6-inch)
• 1 x nonstick cooking spray

1. Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl.
2. Mix thoroughly; set aside.
3. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth.
4. Heat oil in heavy skillet over medium heat.
5. Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes.
6. Reduce heat to low; add cream, 3/4 cup milk, and black pepper.
7. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened.
8. Set aside.
9. Dip each tortilla in remaining 1 cup milk.
10. Place small skillet coated with cooking spray over low heat until hot.
11. Heat each tortilla until warm and soft.
12. Remove tortillas and stack on plate; keep warm.
13. Spoon 1/4 cup rice mixture in center of each tortilla, folding sides over.
14. Place in 13 x 9 x 2- inch baking dish coated with cooking spray.
15. Top with green mole sauce, cover and bake at 350F (180C) F 25 to 30 minutes, or until bubbly.

rice cooked, chicken breasts, cheddar cheese, sour cream dairy, chicken broth, scallions, paprika, salt, peppers, almonds blanched, cilantro, garlic, vegetable oil, heavy whipping cream, milk, black pepper, corn tortillas, nonstick cooking spray

Taken from recipeland.com/recipe/v/chicken-enchiladas-green-mole-33322 (may not work)