Chicken Mole Enchiladas

Course : Enchiladas
Serves: 6
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2 medium dried ancho chiles -- (3/4 ounces)
3 medium dried mulato chiles -- (3/4 ounces)
2 medium dried pasilla chiles -- (1/2 ounce)
2 cups water
2 tablespoons slivered almonds
2 tablespoons unsalted pumpkinseed kernels
1 tablespoon sesame seeds
1 spray 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 whole corn tortilla -- (6-inch)
3/4 cup low-salt chicken broth
14 1/2 ounces no-salt-added whole tomatoes -- (1 can), drained and chopped
1/2 teaspoon salt
1/2 ounce semisweet chocolate -- chopped
12 whole corn tortillas -- (6-inch)
3 cups shredded cooked chicken breast -- (about 1-1/2 lbs), boned
6 tablespoons shredded monterey jack cheese -- (1-1/2 ounces)
1 medium sliced onions
1 head shredded lettuce and sliced radishes

Preparation / 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 saut‚ 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 degrees for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.

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