Chicken Enchiladas In Green Mole

Directions

1. 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.