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.

No additional tips available.

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

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.

Chicken Enchiladas in Green Mole

How did you like this recipe?

Frequently Asked Questions