Chicken Enchiladas In 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.

Servings: 6