Recipe

Hosted By
DnD

		Chicken Mole Enchiladas
		Serving Size - 5
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

MOLE:

5 dried pasilla or anocho chiles, stemmed and seeded

2 1/2 cups hot water

2 (6-inch) corn tortillas, or handful regular tortilla chips

2 tablespoons olive oil

1 1/2 medium onions, chopped

Kosher salt & Freshly ground black pepper

2 garlic cloves, minced

2 tablespoons smooth peanut butter

1 teaspoon dried oregano

2 1/2 cups chicken stock

One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)

Note - If you can't find Mexican Choc, use 6 oz Semi-Sweet Chocolate, 3 Tbsp Sugar and 3/4 tsp Cinnamon

ENCHILADES:

3-4 cups rotisserie chicken broken up

Kosher salt and freshly ground black pepper

Twelve 6-inch corn tortillas, warmed

1 cup queso fresco

FOR THE MOLE: - Reconstitute the dried chiles by soaking them in 2 1/2 cups hot water for 15 minutes. Remove from water and sit aside, keeping the water later for the chicken stock. 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. Make the chicken stock from the reserved water and pour into blender. Blend until very smooth. Add more of reserved water if needed to thin mole sauce. Mole sauce should be like pancake batter. 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. ENCHILADES: Fill a medium saute pan with some of the warm mole sauce dip 1 tortilla at a time in the warm mole sauce and transfer to a plate. 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. Preheat oven to 350 degrees and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, sprinkle with queso.