Recipe - Chicken Enchiladas In Green Mole

3 cup Cooked rice
2 cup Cooked chicken breast
(shredded)
2 ounce Cheddar cheese, shredded
2 ounce Monterey Jack cheese
shredded
One half cup Dairy sour cream
1 One fourth cup Chicken broth; divided
One fourth cup Sliced green onions
1 tablespoon Paprika
One half teaspoon Salt
4 Poblano peppers; roasted
peeled, seeded & deveined
1/3 cup Almonds; blanched
One fourth cup Cilantro leaves
1 Garlic clove
2 tablespoon Vegetable oil
Three fourths cup Heavy cream
1 Three fourths cup Milk; divided
1 teaspoon Ground black pepper
12 Corn tortillas
Vegetable cooking spray

Combine rice, chicken, cheese, sour cream, One half 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 One fourth cup rice mixture in
center of each tortilla, folding sides over. Place in 13 x 9 x 2inch
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip