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Ingredientes
- 3 c. Cooked rice
- 2 c. Cooked chicken breast (shredded)
- 2 ounce Cheddar cheese, shredded
- 2 ounce Monterey Jack cheese shredded
- 1/2 c. Dairy lowfat sour cream
- 1 1/4 c. Chicken broth -- divided
- 1/4 c. Sliced green onions
- 1 Tbsp. Paprika
- 1/2 tsp Salt
- 4 x Poblano peppers -- roasted peeled, seeded & deveined
- 1/3 c. Almonds -- blanched
- 1/4 c. Cilantro leaves
- 1 clv garlic
- 2 Tbsp. Vegetable oil
- 3/4 c. Heavy cream
- 1 3/4 c. Lowfat milk -- divided
- 1 tsp Grnd black pepper
- 12 x Corn tortillas Vegetable cooking spray
Direcciones
- Combine rice, chicken, cheese, lowfat sour cream, 1/2 c. 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 till smooth. Heat oil in heavy skillet over medium heat. Add in pepper mix and cook over medium heat till thickened, stirring constantly 2 to 3 min. Reduce heat to low; add in cream, 3/4 c. lowfat milk, and black pepper. Simmer uncovered 20 min, stirring occasionally till slightly thickened. Set aside. Dip each tortilla in remaining 1 c. lowfat milk. Place small skillet coated with cooking spray over low heat till warm. Heat each tortilla till hot and soft. Remove tortillas and stack on plate; keep hot. Spoon 1/4 c. rice mix 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 min, or possibly till bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 583 | |
| Calories from Fat 281 | 48% |
| Total Fat 31.99g | 40% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.19g | |
| Cholesterol 93mg | 31% |
| Sodium 495mg | 21% |
| Potassium 541mg | 15% |
| Total Carbs 47.05g | 13% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.48g | 4% |
| Protein 27.8g | 44% |
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