Zucchini and Chile Corn Bake

INGREDIENTS:

3 c Cooked rice 4 Poblano peppers; roasted
2 c Cooked chicken breast -- peeled, seeded & deveined
-- (shredded) 1/3 c Almonds; blanched
2 oz Cheddar cheese, shredded 1/4 c Cilantro leaves
2 oz Monterey Jack cheese 1 Garlic clove
-- shredded 2 tb Vegetable oil
1/2 c Dairy sour cream 3/4 c Heavy cream
1 1/4 c Chicken broth; divided 1 3/4 c Milk; divided
1/4 c Sliced green onions 1 ts Ground black pepper
1 tb Paprika 12 Corn tortillas
1/2 ts Salt 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.