Your family will just love this chicken cheese enchilada recipe with green mole sauce. The sauce has a unique and wonderful flavor that always pleases. I have brought it to different functions over the years and it is always a show stopper.
A friend of mine gave me the original recipe for these green chicken enchiladas as she called them. Over the years I have altered the recipe, changed some of the ingredients to fit the eating habits that I try to adhere to nowadays.
There is a little bit of prep work involved here, but this enchilada recipe is really sublime. The green enchilada sauce makes a unique and tasty alternative to regular red enchilada sauce.
Chicken Cheese Enchilada Recipe
- 3 cups cooked rice
- 2 cups shredded chicken
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup sour cream
- 3/4 cup chicken broth
- 1/2 cup onion, chopped
- 1 tbl paprika
- 4 poblano peppers, roasted, peeled and seeded
- 1/3 cup almond slivers, toasted
- 1/4 cup cilantro leaves
- 2 cloves of garlic
- 2 tbls canola oil
- 3/4 cup low fat milk
- 1 tbls fresh ground black pepper
- 12 corn tortillas
- Combine rice, chicken, cheeses, sour cream, onions and paprika in a large bowl. Mix thoroughly and set aside. Toast almonds in a cast iron skillet until they begin to brown. Set aside to cool.
- Combine chicken broth, peppers, almonds, cilantro and garlic in blender. Process mixture until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly for 2 or 3 minutes, being careful not to let mixture stick.
- Reduce heat on pepper mixture Add 1/2 and 1/2, milk and black pepper. Simmer uncovered 20 minutes, stirring occasionally until slightly thickened. Set aside.
- In a small skillet coated with canola oil, on high heat, warm the tortillas, flipping once as steam begins to come out the sides. Place under a towel to keep warm.
- Spray a 9″ by 13″ glass baking dish with nonstick cooking spray. Spoon about 1/4 cup rice-chicken mixture in center of each tortilla, roll tortillas and place them seam side down in baking dish. Top with the green mole sauce. Cover and bake enchiladas at 350° for 25 to 30 minutes. Remove cover, sprinkle with cheese and cook another 5 minutes. Serve immediately. Pair this dish with refried beans topped with green onions and cheddar cheese.