Chicken Mole Enchiladas

Recipe Ingredients

2		Dried ancho chiles - (3/4 ounces)
3		Dried mulato chiles - (3/4 ounces)
2		Dried pasilla chiles - (1/2 ounce)
2 cups	474ml	Water
2 tablespoons	30ml	Slivered almonds
2 tablespoons	30ml	Unsalted pumpkinseed kernels
1 tablespoon	15ml	Sesame seeds
		Vegetable cooking spray
1/2 cup	31g / 1.1oz	Chopped onion
2		Garlic - crushed
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Ground cloves
1		Corn tortilla - (6-inch)
3/4 cup	177ml	Low-salt chicken broth
14 1/2 oz	411g	No-salt-added whole tomatoes - (1 can)
		Drained and chopped
1/2 teaspoon	2.5ml	Salt
1/2 oz	14g	Semisweet chocolate - chopped
12		Corn tortillas - (6-inch)
3 cups	187g / 6.6oz	Shredded cooked chicken breast - (about 1-1/
		Boned
6 tablespoons	90ml	Shredded Monterey jack cheese - (1-1/2 ounces)
		Sliced onions
		Shredded lettuce and sliced radishes

Recipe Instructions

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.

Source:
Cooking Light, October 1994, page 76

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