Chicken Mole Enchiladas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Dried ancho chiles, (3/4 ounces)
3: Dried mulato chiles, (3/4 ounces)
2: Dried pasilla chiles, (1/2 ounce)
2 cup: Water,
2 tbsp: Slivered almonds,
2 tbsp: Unsalted pumpkinseed kernels,
1 tbsp: Sesame seeds,
Vegetable cooking spray,
1/2 cup: Chopped onion,
2 Cloves: garlic, crushed
1/4 tsp: Ground cinnamon,
1/4 tsp: Ground cumin,
1/8 tsp: Ground cloves,
1: Corn tortilla, (6-inch)
3/4 cup: Low-salt chicken broth,
14 1/2 ounce: No-salt-added whole tomatoes, (1 can) drained and chopped
1/2 tsp: Salt,
1/2 ounce: Semisweet chocolate, chopped
12: Corn tortillas, (6-inch)
3 cup: Shredded cooked chicken breast, boned
6 tbsp: 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 saut
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"
on Sep 14, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 saut
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"
on Sep 14, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Poultry