Chicken mole enchiladas

6 Servings

Ingredients

Quantity Ingredient
2 Dried ancho chiles; (3/4 ounces)
3 Dried mulato chiles; (3/4 ounces)
2 Dried pasilla chiles; (1/2 ounce)
2 cups Water
2 tablespoons Slivered almonds
2 tablespoons Unsalted pumpkinseed kernels
1 tablespoon Sesame seeds
Vegetable cooking spray
½ cup Chopped onion
2 Cloves garlic; crushed
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cumin
⅛ teaspoon Ground cloves
1 Corn tortilla; (6-inch)
¾ cup Low-salt chicken broth
14½ ounce No-salt-added whole tomatoes; (1 can) drained and chopped
½ teaspoon Salt
½ ounce Semisweet chocolate; chopped
12 Corn tortillas; (6-inch)
3 cups Shredded cooked chicken breast; boned
6 tablespoons 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 ¼ 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 ¼ 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@...> on Sep 14, 1998, converted by MM_Buster v2.0l.

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