Chicken Enchiladas in Green Mole
| Yield: | 6 Servings |
| Categories: | Main Dishes, Poultry |
| 3 | c | Cooked rice |
| 2 | c | Cooked chicken breast |
| DIVIDER | -- (shredded) | |
| 2 | oz | Cheddar cheese, shredded |
| 2 | oz | Monterey Jack cheese |
| DIVIDER | -- 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 | |
| DIVIDER | -- 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 |
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