Quick And Easy Chicken Mole Enchiladas Food

CHICKEN ENCHILADAS WITH MOLE SAUCE

Steps:

• Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
• Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
• Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

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.

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.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
• For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

EASY CHICKEN MOLE

Steps:

• To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
• Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
• Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Drain and rinse the chicken and pour into a medium-sized mixing bowl.
• Add 1 cup picante sauce, 1 Cup cheddar cheese, cream cheese, cumin, salt and pepper and mix well.
• Scoop about 1/4 Cup of mixture into center of tortilla and roll up.
• Place into a 9x13 pan.
• Do the same process for the remaining mixture and tortillas.
• Top with the rest of the picante sauce and then sprinkle with cheese.
• Bake in oven at 350°F for approximately 30 minutes or until the cheese is melted and bubbly.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

QUICK AND EASY CHICKEN ENCHILADAS

Steps:

• Boil chicken until it falls apart, then shred.
• Mix 1/2 can of sauce and a little cheese with chicken.
• Put other 1/2 can on bottom of 11x9 baking dish.
• Microwave tortillas until soft.
• Roll chicken mixture into tortillas.
• Put in pan semi-tightly.
• Cover with remaining 2 cans sauce.
• Cover top with remaining cheese and bake at 350 until cheese is fully melted (usually about 20-25 min).
• Brown top slightly or to preference.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.

EASY ENCHILADAS

Steps:

• Heat oven to 350.
• Cook beef until browned.
• Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
• Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
• Spoon about 4 tablespoons of the beef mixture into each tortilla.
• Roll up and place seam side down in baking dish.
• Top with remaining sauce and cheese.
• Bake for about 20 minutes or until the cheese melts.

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE

Steps:

• Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
• Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
• Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
• Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
• Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
• Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

QUICK & EASY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F Grease 11x7-inch baking dish.
• Spread 1/2-cup the enchilada sauce onto bottom of prepared baking dish.
• Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up.
• Place seam-side down in baking dish.
• Top with remaining enchilada sauce and cheese.
• Bake for 15 to 20 minutes or until heated through and cheese is melted.

CHICKEN MOLE ENCHILADAS SUPREME

Steps:

• Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
• Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
• Bake uncovered 9 to 10 minutes or until thoroughly heated.
• Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

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.

MOLE ENCHILADAS

Steps:

• break the stems off the chiles and remove the seeds. rinse the chiles.
• toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
• simmer over medium heat for about 30 minutes, till softened.
• while the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
• toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
• pour 1 T of the oil into the warm skillet and str in the nuts.
• saute until lightly colored and fragrant. Transfer nuts to the blender.
• wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
• remove all garlic from the skillet and set it aside until cool enough to handle.
• add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
• remove the tomatoes and set them aside till cool enough to handle.
• remove the skins from the garlic and tomatoes and add both to the blender.
• pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
• the sauce will become smooth but a little grainy.
• pour the sauce into a large bowl.
• drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
• Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
• wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
• mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
• reserve half of the sauce for another batch of enchiladas or for another use.
• add the turkey to the remaining sauce and simmer together for 15 minutes.
• heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
• heat oven to 350. grease a 9 by 13 inch baking dish.
• dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
• repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
• bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
• serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.

EASY CHICKEN ENCHILADAS

Steps:

• Debone chicken.
• Pull the meat with 2 forks.
• Melt the butter.
• Add can of sauce, taco seasoning, sour cream, salt & pepper.
• When sauce is well blended add chicken meat.
• Spray 8 x 8 casserole dish.
• Place a tortilla in the palm of a hand. Spoon in a big spoonful of mixture into the middle of the tortilla and close the two sides inches Next place each tortilla seem down in dish while pushing tortillas tighter together.
• Once all tortillas are in the dish, if I have any mixture left, I spoon the remaining along the two sides of the pan.
• Top the dish with shredded cheese as much as you want.
• I cover the dish with aluminum foil & bake at 400 for 20 - 25 minutes to melt cheese.
• I serve it with Tostitos bite size.

EASY CHICKEN MOLE

Steps:

• In a heavy sauce pan boil the chicken thighs, no need to salt the water but you may if you desire. Don't discard the cooking water you will use it later.
• In a blender combine the premade Mole sauce and jalapenos. Using the jar the Mole came in add 3 jarfuls of the cooking water you used to cook the chicken. Blend until smooth and you don't see chunks of jalapenos.
• (Note: before blending you may want to wait for the water to cool down for a few minutes the heat of the water may make your blender top fly off spraying mole sauce everywhere. Experience talks--trust me.).
• Discard the unused water, leaving the chicken in the pot, once you have blended the mole sauce add it to the chicken and stir heating it through.
• Serve and enjoy! Try it with my Rice Recipe #199280, and corn tortillas.