Recipe

Chicken Mole Enchiladas Cooking Light Recipe

	Auntybea / All my dishes 1 year, 4 months ago This is a delicious chicken mole recipe. Prep:20m Cook:20m Servings:6	Auntybea
	delicious mexican mexican mexican

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gramma58

bluewatera

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justjakesm

ronnymarcu

Ingredients

2 dried ancho chiles (about 3/4 ounce)

3 dried mulato chiles (about 3/4 ounce)

2 dried pasilla chiles (about 1/2 ounce)

2 cups water

2 tablespoons slivered almonds

2 tablespoons unsalted pumpkinseed kernels

1 tablespoon sesame seeds

Vegetable cooking spray

1/2 cup chopped onion

2 cloves garlic, crushed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground cloves

1 (6-inch) corn tortilla, torn into pieces

3/4 cup low-salt chicken broth

1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped

1/2 teaspoon salt

1/2 ounce semisweet chocolate, chopped

12 (6-inch) corn tortillas

3 cups shredded cooked chicken breast (about 1 1/2 pounds skinned, boned chicken breasts)

6 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese

Sliced onions, shredded lettuce, and sliced radishes (optional)

Directions

Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.

Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.

Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and sauté 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.

Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth.

Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside.

Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350° for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and roll up. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350° for 20 minutes.

Arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Top with sliced onions, shredded lettuce, and sliced radishes, if desired.

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Comments

gramma58 1 year, 4 months ago said:
Wow...I haven't seen a recipe like this is years. A friend from Mexico used to make something like this too! Yummm

bluewaterandsand 1 year, 4 months ago said:
This one sounds fantastic! Hot spicy.

justjakesmom 1 year, 4 months ago said:
I love all the chiles in these. I could eat about 3 right now! YUMMMMMMMMMM

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