Dennys Chicken Enchiladas With Mole Sauce
From dennydca 13 years agoIngredients
- Mole Sauce shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup finely chopped onion shopping list
- 2 jalapenos seeded and chopped fine shopping list
- 1 ounce unsweetened dark chocolate chopped shopping list
- 1 tablespoon ground cumin shopping list
- 1 teaspoon chopped cilantro shopping list
- 1 tablespoon minced garlic shopping list
- 1 28 oz can crushed tomatoes shopping list
- 1 4 oz can diced green chile peppers shopping list
- 1 teaspoon chipoltle chili powder shopping list
- Enchiladas shopping list
- 3 tablespoons vegetable oil shopping list
- 1 1/2 pounds skinless boneless chicken breasts, cooked and shredded shopping list
- salt and pepper shopping list
- 2 teaspoons cumin powder shopping list
- 2 teaspoons garlic powder shopping list
- 1 tablespoon taco seasoning shopping list
- 1 red onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 cup frozen corn, thawed shopping list
- 1 4 oz can black olives, drained shopping list
- 1 7 oz can chopped green chiles shopping list
- 4 canned chipotle chiles, minced shopping list
- 1 28 oz can stewed tomatoes shopping list
- 1 teaspoon all-purpose flour shopping list
- 16 corn tortillas shopping list
- 1 1/2 cups enchilada sauce, canned shopping list
- 1 cup shredded Cheddar and Jack cheeses shopping list
How to make it
- Mole Sauce
- Heat the oil in a medium saucepan over medium heat, and cook the onion and jalapeno until tender.
- Mix in chocolate, cayenne powder, cumin, cilantro, and garlic.
- Stir in the tomatoes and green chile peppers.
- Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.
- Enchiladas
- In a small bowl, mix the cumin, garlic powder and taco seasoning.
- Season both sides of the chicken breasts with the spice mixture.
- Coat large saute pan with oil.
- Season chicken with salt and pepper.
- Brown chicken over medium heat, until no longer pink.
- Place cooked chicken on a platter, allow to cool and shred.
- Saute onion and garlic in chicken drippings until tender.
- Add corn, green chiles and chipoltle chiles. Stir well to combine.
- Add canned tomatoes and black olives, saute about 3 minutes.
- Add shredded chicken to saute pan.
- Sprinkle the mixture with the flour and simmer until slightly thickened.
- Microwave tortillas on high for 30 seconds.
- Coat the bottom of 2 (13 x 9) pans with a ladle of enchilada sauce.
- Using a brush, cover both sides of each tortilla in enchilada sauce.
- Spoon 1/4 cup chicken mixture in each tortilla.
- Fold over filling, place 8 enchiladas in each pan with seam side down.
- Top with Mole sauce.
- Cover with the shredded cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.
The Rating
Reviewed by 2 people-
I love mole enchiladas!! My mother-in-law maked them all the time. Thanks for sharing this great recipe!!
sharebear1 in Coon Rapids loved it
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