Recipe

Chicken Enchiladas With Mole Sauce Recipe

	Rodeogirl73 / All my dishes 2 years, 4 months ago I love chicken enchildas with mole sauce. Prep:30m Cook:25m Servings:4	Rodeogirl73
	spicy chocolate mexican sweet

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crabhappyc

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 cup enchilada sauce, canned

1 cup shredded cheddar & jack cheese

Garnish: Chopped cilantro leaves, scallions, sourcream, tomatoes.

Mole Sauce:

2 teaspoons vegetable oil

1/4 cup finely chopped onion

1 tablespoon unsweetened cocoa powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/8 tablespoon dried minced garlic

1 (10.75 ounce) can condensed tomato soup

1 (4 ounce) can diced green chile peppers

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of 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 and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Mole Sauce: Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. Transfer to a gravy boat or pour directly over food to serve.

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Comments

coffeebean53 2 years, 4 months ago said:
I've got this one bookmarked to try. It sounds delicious.

crabhappychick 1 year, 7 months ago said:
Going on the menu for Cinco de Mayo! I'll add some ranchero beans and a margarita (or two) and its a party! Thanks, rodeogirl.

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