These Chicken Enchiladas in Green Mole offer a sophisticated twist on a classic comfort food. The star is the vibrant green mole sauce, crafted from roasted poblano peppers, toasted almonds, and fresh cilantro, creating a flavor profile that is simultaneously earthy, slightly spicy, and herbaceous. Inside each soft corn tortilla, you’ll find a hearty filling of seasoned cooked chicken breast and fluffy rice, bound together with a hint of sour cream and sharp cheddar cheese. The dish bakes until the sauce is bubbly and the flavors meld perfectly. It is an elegant yet approachable meal that feels special enough for a dinner party but is simple enough for a cozy Sunday supper. Serve with warm tortillas and fresh salsa for the complete experience.
Chicken Enchiladas In Green Mole
Description
These Chicken Enchiladas in Green Mole offer a sophisticated twist on a classic comfort food. The star is the vibrant green mole sauce, crafted from roasted poblano peppers, toasted almonds, and fresh cilantro, creating a flavor profile that is simultaneously earthy, slightly spicy, and herbaceous. Inside each soft corn tortilla, you'll find a hearty filling of seasoned cooked chicken breast and fluffy rice, bound together with a hint of sour cream and sharp cheddar cheese. The dish bakes until the sauce is bubbly and the flavors meld perfectly. It is an elegant yet approachable meal that feels special enough for a dinner party but is simple enough for a cozy Sunday supper. Serve with warm tortillas and fresh salsa for the complete experience.Ingredients
Directions
-
Preheat your oven to 350&# 194;°F (175ðC) and lightly coat a 13x9-inch baking dish with cooking spray.
-
In a large bowl, combine the cooked rice, cooked chicken breast, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, 1/2 cup of chicken broth, sliced green onions, paprika, and salt. Mix thoroughly until well blended and set aside.
-
In a blender, combine the remaining 3/4 cup chicken broth, roasted poblano peppers, blanched almonds, cilantro leaves, and garlic clove. Process until the mixture is completely smooth.
-
Heat vegetable oil in a heavy skillet over medium heat. Add the blended pepper mixture and cook, stirring constantly, for 2 to 3 minutes until it begins to thicken.
-
Reduce heat to low and stir in the heavy cream, 3/4 cup of milk, and ground black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce is slightly thickened. Set aside.
-
Dip each corn tortilla into the remaining 1 cup of milk to soften them.
-
Place a small skillet coated with cooking spray over low heat. Warm each dipped tortilla for a few seconds on each side until soft and pliable. Stack them on a plate and keep covered to stay warm.
-
Spoon approximately 1/4 cup of the rice and chicken mixture into the center of each tortilla. Fold the sides over the filling to create a packet shape.
-
Place the filled tortillas seam-side down in the prepared baking dish, arranging them in a single layer.
-
Pour the prepared green mole sauce evenly over the enchiladas, ensuring they are fully covered.
-
Cover the dish with foil and bake for 25 to 30 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 432.0kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 1.4g7%
- Cholesterol 102.0mg34%
- Sodium 90.6mg4%
- Total Carbohydrate 50.4g17%
- Dietary Fiber 0.7g3%
- Sugars 0.0g
- Protein 42.1g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
