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Recipes
Tex Mex
Tex Mex Enchiladas

Granny's Chicken Enchiladas & Green Mole

3 cup cooked rice
2 cup cooked chicken breast - (shredded)
2 oz cheddar cheese, shredded
2 oz monterey jack cheese - shredded
1/2 cup dairy sour cream
1 1/4 cup chicken broth, divided
1/4 cup sliced green onions
1 tbsp paprika
1/2 tsp salt
4 poblano peppers, roasted - peeled, seeded
1/3 cup almonds, blanched
1/4 cup cilantro leaves
1 garlic clove
2 tbsp vegetable oil
3/4 cup heavy cream
1 3/4 cup milk, divided
1 tsp ground black pepper
12 corn tortillas
1 vegetable cooking spray

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.

It is impossible for any woman to love her children twenty-four hours a day.

- Milton R. Sapirstein