Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Cooked rice
2 c Cooked chicken breast
-- (shredded)
2 oz Cheddar cheese, shredded
2 oz Monterey Jack cheese
-- shredded
1/2 c Dairy sour cream
1 1/4 c Chicken broth -- divided
1/4 c Sliced green onions
1 tb Paprika
1/2 ts Salt
4 Poblano peppers -- roasted
-- peeled, seeded & deveined
1/3 c Almonds -- blanched
1/4 c Cilantro leaves
1 Garlic clove
2 tb Vegetable oil
3/4 c Heavy cream
1 3/4 c Milk -- divided
1 t Ground black pepper
12 Corn tortillas
Vegetable cooking spray
Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
paprika, and salt in large bowl. Mix thoroughly; set aside. 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. Reduce heat to low; add cream, 3/4
cup milk, and black pepper. Simmer uncovered 20 minutes, stirring
occasionally until slightly thickened. Set aside. 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. 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.
Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
