Chicken Enchiladas in Green Mole

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 2 cups cooked shredded chicken breast
 * ½ cup (2 ounces) shredded Cheddar cheese
 * ½ cup (2 ounces) shredded Monterey jack cheese
 * ½ cup sour cream
 * 1¼ cups chicken broth, divided
 * ¼ cup sliced green onions
 * ¼ cup chopped onion
 * 1 tablespoon paprika
 * ½ teaspoon salt
 * 4 poblano peppers, roasted, peeled, seeded and deveined
 * ⅓ cup almonds, blanched
 * ¼ cup cilantro leaves
 * 1 clove garlic
 * 2 tablespoons vegetable oil
 * ¾ cup heavy cream
 * 1¾ cups milk, divided
 * 1 teaspoon ground black pepper
 * 12 corn tortillas

Directions

 * 1) Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika and salt in large bowl. Mix thoroughly; set aside.
 * 2) Combine remaining ¾ cup chicken broth, pepper, almonds, cilantro and garlic in blender; process until smooth.
 * 3) Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened stirring constantly 2 to 3 minutes.
 * 4) Reduce heat to low; add cream, ¾ cup milk and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside.
 * 5) Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot.
 * 6) Heat each tortilla until warm and soft. Remove tortillas and stack on plate; keep warm.
 * 7) Spoon ¼ cup rice mixture in center of each tortilla, folding sides over.
 * 8) Place in 13x9x2-inch baking dish coated with cooking spray.
 * 9) Top with green mole sauce, cover and bake at 350 °F for 25 to 30 minutes, or until bubbly.