Chicken Enchiladas Mole Food

QUICK AND EASY CHICKEN MOLE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
• For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
• Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
• Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

CHICKEN MOLE ENCHILADAS

Steps:

• Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

CHICKEN ENCHILADAS MOLE'

Steps:

• For Sauce: Put in sauce pan and simmer till it begins to thicken- oil, flour, chili powder, chicken stock, cloves, cinnamon, and 4 Tbsp of the cumin and the mexican chocolate.
• For the filling: Boil chicken and cube, mix with onions, garlic and tomatos(drained),oregeno, remaining cumin, mustard, salt and pepper.
• To Assemble: Dip tortillas in sauce, lay on assemby area put several tablespoons of filling in middle of tortilla, add some grated monteray jack, and roll. Place in large shallow baking dish-repeat for all 20 tortillas.
• Pour sauce over enchiladas cover with foil and bake for 30 minutes take off foil and sprinkle with remaining cheese bake for 10 more minutes until cheese is melted and begins to brown.
• Serve with a dollop of sour cream and sprinkle of chopped green onions.