Chicken Enchiladas in Green Mole

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 2 cups cooked shredded chicken breast
 * 1/2 cup (2 ounces) shredded Cheddar cheese
 * 1/2 cup (2 ounces) shredded Monterey Jack cheese
 * 1/2 cup sour cream
 * 1 1/4 cups chicken broth, divided
 * 1/4 cup sliced green onions
 * 1/4 cup chopped onion
 * 1 tablespoon paprika
 * 1/2 teaspoon salt
 * 4 poblano peppers, roasted, peeled, seeded and deveined
 * 1/3 cup almonds, blanched
 * 1/4 cup cilantro leaves
 * 1 clove garlic
 * 2 tablespoons vegetable oil
 * 3/4 cup heavy cream
 * 1 3/4 cups milk, divided
 * 1 teaspoon ground black pepper
 * 12 corn tortillas

Directions
Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika and salt in large bowl. Mix thoroughly; set aside.

Combine remaining 3/4 cup chicken broth, pepper, 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 13x9x2-inch baking dish coated with cooking spray. Top with