3 cup cooked rice
2 cup cooked chicken breast - (shredded)
2 oz cheddar cheese, shredded
2 oz monterey jack cheese - shredded
1/2 cup dairy sour cream
1 1/4 cup chicken broth, divided
1/4 cup sliced green onions
1 tbsp paprika
1/2 tsp salt
4 poblano peppers, roasted - peeled, seeded
1/3 cup almonds, blanched
1/4 cup cilantro leaves
1 garlic clove
2 tbsp vegetable oil
3/4 cup heavy cream
1 3/4 cup milk, divided
1 tsp ground black pepper
12 corn tortillas
1 vegetable cooking spray
A Recipe for
Chicken Enchiladas In Green Mole
Food Tip |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Food Tip |
This Recipe for Chicken Enchiladas In Green Mole is one of thousands in the Recipes-to-go Ethnic Cookbook.
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
If you enjoy this Chicken Enchiladas In Green Mole Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Food Tip |
This is a recipe for Chicken Enchiladas In Green Mole from the recipe cookbook of Recipes-to-go (Ethnic)
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
He who eats alone chokes alone. |
| Proverb |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
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
Serves: 6
Chicken Enchiladas In Green Mole Recipe brought to you by Recipes To-Go