Chicken Mole Enchiladas

22 ingredients
7 steps

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

  1. 1
    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.
  2. 2
    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.
  3. 3
    Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and saute 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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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