Chicken Mole Enchiladasenchiladas 2.00 dried ancho chiles; (3/4 ounces) 3.00 dried mulato chiles; (3/4 ounces) 2.00 dried pasilla chiles; (1/2 ounce) 2.00 cup water 2.00 tablespoon slivered almonds 2.00 tablespoon unsalted pumpkinseed kernels 1.00 tablespoon sesame seeds 1.00 vegetable cooking spray 0.50 cup chopped onion 2.00 cloves garlic; crushed 0.25 teaspoon ground cinnamon 0.25 teaspoon ground cumin 0.13 teaspoon ground cloves 1.00 corn tortilla; (6-inch) 0.75 cup low-salt chicken broth 14.50 oz no-salt-added whole tomatoes; (1 can) drained a 0.50 teaspoon salt 0.50 oz semisweet chocolate; chopped 12.00 corn tortillas; (6-inch) 3.00 cup shredded cooked chicken breast; boned 6.00 tablespoon shredded monterey jack cheese; (1-1/2 ounces) 1.00 sliced onions 1.00 shredded lettuce and sliced radishe; s 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. Recipe by: Cooking Light, October 1994, page 76 Posted to MasterCook Digest by "Christopher E. Eaves" |
