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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 & deveined
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
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.