The Rio Grande Valley Vipers (5-3), the NBA G League affiliate of the Houston Rockets, obtained a 131-119 victory over the Greensboro Swarm (6-3) on Saturday night at Bert Ogden Arena.

The Vipers had control of the game the entire first half and led by as many as 30 points. At the half the Vipers had outscored the Swarm 78-51 with 20 points coming from Daishen Nix, 15 points from Tyler Smith and 13 points from Teddy Allen. Keyontae Johnson was the only player from the Swarm in the double digits with 11 points.

Despite the deficit that the Swarm had, the team came out with momentum. Greensboro managed to outscore the Vipers 41-21 to cut its deficit down to just nine points and a score of 99-92 at the end of the third. The success that the Swarm had in the third quarter was largely due to the 28 points that the team scored in the paint.

In the fourth quarter Greensboro attempted to continue the momentum going, but the team was quickly halted by the Vipers which allowed RGV to secure a 131-119 victory. 

Nix was close to a triple-double after a 35 point, 12 assist and nine rebound game. Houston Rockets two-way, Tristen Newton finished with 21 points and Efe Abogidi secured 23 points. 

Charlotte Hornets assignment Liam McNeeley, had 22 points followed by Johnson and Eric Dixon with 19 points each. 

INGREDIENTS

Mole

1 (14.5-ounce) can no-salt-added diced tomatoes
3 dried ancho chilies, stemmed and seeded
3 cloves garlic, chopped
1 cup chopped onion
2 cups canned chicken broth
⅓ cup raisins
1½ teaspoons dried oregano
½ teaspoon ground cumin
¼ teaspoon cinnamon

Enchiladas

2 cups chopped or shredded, cooked chicken breast
1 cup onion
12 (6-inch) corn tortillas, warmed
1¾ cups crumbled Queso Fresco cheese, divided
Optional Toppings
Avocado slices
Light sour cream
Chopped fresh cilantro

Preparation

Mole

• Place tomatoes, chilies, garlic, onion, broth, raisins, and seasonings in a blender container and cover with a tight-fitting lid. Blend until smooth.
• Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken mole, stirring often. (You should have about 4¼ cups of mole.)

Enchiladas

• Place chicken in a medium bowl and stir in onion and 1 cup of mole.
• Preheat oven to 400°F. Put about 1 cup of warm mole in a large, shallow baking dish. Place one tortilla on a plate, keeping the rest warm as you work. Dip tortilla in warm mole, shaking off excess. Place a few tablespoons of chicken mixture in the center, then top with a heaping tablespoon of cheese. Roll up and place seam side down in the baking dish.
• Repeat with remaining tortillas, chicken, and cheese.
• Pour remaining mole over the top and sprinkle with remaining cheese and bake for 15 minutes.
• Serve hot with avocado slices, light sour cream, and cilantro, if you like.