Ingredients

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

Cooking Instructions

Combine rice, chicken, cheese, 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 until smooth. Heat oil in heavy skillet over medium heat. Add pepper mixture and cook over medium heat until thickened, stirring constantly for 2 to 3 minutes. Reduce heat to low; add cream, 3/4 C. milk, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally until slightly thickened. Set aside. Dip each toruntila in remaining 1 C. milk. Place small skillet coated with cooking spray over low heat until hot. Heat each toruntila until warm and soft. Remove toruntilas and stack on plate; keep warm. Spoon 1/4 C. rice mixture in center of each toruntila, folding sides over. Place in 13x9x2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 for 25 to 30 minutes, or until bubbly.
 
 
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