Chicken Enchiladas with Mole Sauce
From rodeogirl73 16 years agoIngredients
- 3 tablespoons vegetable oil shopping list
- 1 1/2 pounds skinless boneless chicken breast shopping list
- salt and pepper shopping list
- 2 teaspoons cumin powder shopping list
- 2 teaspoons garlic powder shopping list
- 1 teaspoon Mexican spice Blend shopping list
- 1 red onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1 cup frozen corn, thawed shopping list
- 5 canned whole green chiles, seeded and coarsely chopped shopping list
- 4 canned chipotle chiles, seeded and minced shopping list
- 1 (28-ounce) can stewed tomatoes shopping list
- 1/2 teaspoon all-purpose flour shopping list
- 16 corn tortillas shopping list
- 1 cup enchilada sauce, canned shopping list
- 1 cup shredded cheddar & jack cheese shopping list
- Garnish: Chopped cilantro leaves, scallions, sourcream, tomatoes. shopping list
- Mole Sauce: shopping list
- 2 teaspoons vegetable oil shopping list
- 1/4 cup finely chopped onion shopping list
- 1 tablespoon unsweetened cocoa powder shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon dried cilantro shopping list
- 1/8 tablespoon dried minced garlic shopping list
- 1 (10.75 ounce) can condensed tomato soup shopping list
- 1 (4 ounce) can diced green chile peppers shopping list
How to make it
- 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.
People Who Like This Dish 7
- nscott1327 Nowhere, Us
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- rodeogirl73 Tacoma, WA
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The Rating
Reviewed by 1 people-
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.
crabhappychick in Pittsburgh loved it
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