Try this Chicken Enchiladas in Green Mole recipe, or contribute your own.
Suggest a better descriptionCombine 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. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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Serving Size: 1 Serving (857g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1445 | ||
Calories from Fat: 281 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 85.9mg | 26 % | |
Sodium 353.3mg | 12 % | |
Potassium 1009.7mg | 27 % | |
Total Carbohydrate 248.4g | 73 % | |
Dietary Fiber 29.1g | 117 % | |
Sugars, other 219.3g | ||
Protein 49.3g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1445
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