| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Vegetables | Main dish, Poultry | 6 | Servings | |
INGREDIENTS
| 3 | c | Cooked rice |
| 2 | c | Cooked chicken breast (shredded) |
| 2 | oz | Cheddar cheese, shredded |
| 2 | oz | Monterey Jack cheese shredded |
| 1/2 | c | Dairy sour cream |
| 1 1/4 | c | Chicken broth; divided |
| 1/4 | c | Sliced green onions |
| 1 | tb | Paprika |
| 1/2 | ts | Salt |
| 4 | Poblano peppers; roasted peeled, seeded & deveined | |
| 1/3 | c | Almonds; blanched |
| 1/4 | c | Cilantro leaves |
| 1 | Garlic clove | |
| 2 | tb | Vegetable oil |
| 3/4 | c | Heavy cream |
| 1 3/4 | c | Milk; divided |
| 1 | ts | Ground black pepper |
| 12 | Corn tortillas | |
| Vegetable cooking spray |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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