Side Pannel
Chicken Mole Enchiladas
Ingredients List
- 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
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 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.
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 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.
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