Chicken Enchiladas in Green Mole Recipe

Name: Chicken Enchiladas in Green Mole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups rice cooked; 2 cups chicken breasts cooked, shredded; 2 ounces cheddar cheese shredded; 2 ounces monterey jack cheese shredded; 1/2 cup sour cream dairy; 1 1/4 cups chicken broth divided; 1/4 cup scallions, spring or green onions sliced; 1 tablespoon paprika; 1/2 teaspoon salt; 4 each poblano peppers roasted, peeled, seeded and deveined; ⅓ cup almonds blanched; 1/4 cup cilantro; 1 each garlic cloves; 2 tablespoons vegetable oil; 3/4 cup heavy whipping cream; 1 3/4 cups milk divided; 1 teaspoon black pepper ground; 12 each corn tortillas (6-inch); 1 x nonstick cooking spray

Servings: persons

3 cups rice cooked
2 cups chicken breasts cooked, shredded
2 ounces cheddar cheese shredded
2 ounces monterey jack cheese shredded
1/2 cup sour cream dairy
1 1/4 cups chicken broth divided
1/4 cup scallions, spring or green onions sliced
1 tablespoon paprika
1/2 teaspoon salt
4 each poblano peppers roasted, peeled, seeded and deveined
⅓ cup almonds blanched
1/4 cup cilantro
1 each garlic cloves
2 tablespoons vegetable oil
3/4 cup heavy whipping cream
1 3/4 cups milk divided
1 teaspoon black pepper ground
12 each corn tortillas (6-inch)
1 x nonstick cooking spray

1
Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions, paprika, and salt in large bowl.
2
Mix thoroughly; set aside.
3
Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth.
4
Heat oil in heavy skillet over medium heat.
5
Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes.
6
Reduce heat to low; add cream, 3/4 cup milk, and black pepper.
7
Simmer uncovered 20 minutes, stirring occasionally until slightly thickened.
8
Set aside.
9
Dip each tortilla in remaining 1 cup milk.
10
Place small skillet coated with cooking spray over low heat until hot.
11
Heat each tortilla until warm and soft.
12
Remove tortillas and stack on plate; keep warm.
13
Spoon 1/4 cup rice mixture in center of each tortilla, folding sides over.
14
Place in 13 x 9 x 2- inch baking dish coated with cooking spray.
15
Top with green mole sauce, cover and bake at 350F (180C) F 25 to 30 minutes, or until bubbly.

1694

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups rice cooked, 2 cups chicken breasts cooked, shredded, 2 ounces cheddar cheese shredded, 2 ounces monterey jack cheese shredded, and more.

Yes, Chicken Enchiladas in Green Mole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas in Green Mole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions