Free Recipe Chicken Mole Enchiladas

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Chicken Mole Enchiladas Recipe

2 Dried ancho chiles; (3/4
-ounces)
3 Dried mulato chiles; (3/4
-ounces)
2 Dried pasilla chiles; (1/2
-ounce)
2 c Water
2 tb Slivered almonds
2 tb Unsalted pumpkinseed kernels
1 tb Sesame seeds
Vegetable cooking spray
1/2 c Chopped onion
2 Cloves garlic; crushed
1/4 ts Ground cinnamon
1/4 ts Ground cumin
1/8 ts Ground cloves
1 Corn tortilla; (6-inch)
3/4 c Low-salt chicken broth
14-1/2 oz No-salt-added whole
-tomatoes; (1 can) drained
-and chopped
1/2 ts Salt
1/2 oz Semisweet chocolate; chopped
12 Corn tortillas; (6-inch)
3 c Shredded cooked chicken
-breast; boned
6 tb Shredded Monterey Jack
-cheese; (1-1/2 ounces)
Sliced onions
Shredded lettuce and sliced
-radishes

Chicken Mole Enchiladas Preparation

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 saute 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. NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if desired. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Recipe by: Cooking Light, October 1994, page 76 Posted to MasterCook Digest by Christopher E. Eaves <cea260@airmail.net> on Sep 14, 1998, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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