Chicken Enchiladas In Green Mole

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender chicken and rice wrapped in soft tortillas, smothered in a rich, spicy green salsa verde.
Chicken Enchiladas in Green Mole recipe image
Chicken Enchiladas in Green Mole recipe image
Print Recipe

Chicken Enchiladas In Green Mole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 432.0

Description

These Chicken Enchiladas in Green Mole are a vibrant celebration of Mexican flavors, featuring a complex sauce made from roasted poblanos, cilantro, and toasted almonds. The filling is a comforting mix of tender shredded chicken and fluffy white rice, bound together with creamy sour cream and sharp cheeses. The green mole offers a bright, herbaceous heat that cuts through the richness of the cheese and cream. Perfect for family dinners, potlucks, or a special weekend meal, these enchiladas bake until bubbly and golden, delivering a satisfying combination of textures and deep, aromatic flavors in every bite.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Lightly coat a 13x9-inch baking dish with vegetable cooking spray.
  2. In a large bowl, combine the cooked rice, shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, 1/2 cup chicken broth, sliced green onions, paprika, and salt. Mix thoroughly until well blended.
  3. 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.
  4. Heat vegetable oil in a heavy skillet over medium heat. Pour in the blended pepper mixture and cook, stirring constantly, for 2 to 3 minutes until it begins to thicken slightly.
  5. Reduce heat to low. Stir in the heavy cream, 3/4 cup of the milk, and ground black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce is thickened and rich. Set aside.
  6. Place a small skillet coated with cooking spray over low heat until warm. Dip each corn tortilla into the remaining 1 cup of milk, then warm it in the skillet until soft and pliable. Stack warmed tortillas on a plate and keep covered to stay warm.
  7. Spoon about 1/4 cup of the rice and chicken mixture down the center of each tortilla. Fold the sides over the filling and roll tightly.
  8. Place the rolled enchiladas seam-side down in the prepared baking dish.
  9. Pour the prepared green mole sauce evenly over the enchiladas.
  10. Cover the dish with foil and bake for 25 to 30 minutes, or until the sauce is bubbly and the filling is 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.

Keywords: enchiladas, green mole, salsa verde, chicken, rice, poblano, cilantro, almonds, mexican food, baked, cheese, comfort food, dinner, family meal, spicy, herbaceous, tortillas, shredded chicken, main course, traditional
Recipe Card powered by WP Delicious