Perfect Chicken chipotle mole enchiladas Recipes

Delicious, fresh and tasty.



Chicken chipotle mole enchiladas. Chicken chipotle mole enchiladas take two of these and call me in the morning. Top with the tomato sauce and sprinkle with the remaining cheese. My mole sauce is made out of tomatoes, sweet onion, garlic, chipotle peppers in adobo, chocolate, and some spices.

Chicken chipotle mole enchiladas Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. You can cook Chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken chipotle mole enchiladas

  1. It's of Filling.
  2. It's 2 tbsp of cooking oil.
  3. Prepare 1 lb of chicken, diced or shredded.
  4. Prepare 1 tbsp of dried minced onion.
  5. Prepare 2 tsp of garlic powder.
  6. You need 1/2 tsp of pepper.
  7. Prepare 1 tsp of salt.
  8. It's 1 tbsp of ground cumin.
  9. It's of Mole.
  10. Prepare 1 of onion, chopped.
  11. It's 2 clove of garlic.
  12. You need 1 3/4 cup of chicken broth.
  13. Prepare 1 1/2 tbsp of smooth peanut butter.
  14. You need 1 tbsp of brown sugar.
  15. You need 3 small of chipotle peppers in adobo sauce.
  16. You need 3 of tostada shells, crushed.
  17. Prepare 1 tsp of cumin seeds, toasted.
  18. It's 1 1/2 oz of dark chocolate, cubed.
  19. You need 1 tsp of ground cinnamon.
  20. You need 1 tsp of almond extract.
  21. It's 2 of whole cloves.
  22. You need of Enchiladas.
  23. It's 10 small of corn tostada shells.
  24. You need 1/2 cup of cooking oil.
  25. You need of Garnish.
  26. You need 1/4 cup of Mexican creme.
  27. It's 1/2 cup of queso fresco, crumbled.
  28. Prepare 1 bunch of fresh cilantro, chopped.

So much amazing flavor in one dish! Today, I'm taking 'complex' out of Mexican staple, Mole Chicken Enchilada. You will be amazed how simple and delicious mole sauce can be if prepared using right ingredients and in right way. Once sauce is done, chicken enchilada can be prepared in no time.

Chicken chipotle mole enchiladas instructions

  1. In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside..
  2. Saute onions and garlic..
  3. Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth..
  4. In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat..
  5. Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side..
  6. Dip fried tortilla in mole sauce. Then flip tortilla and dip again..
  7. Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro..
  8. Repeat previous step per enchilada..

Add the chicken broth and stir until the chocolate melts. Let the mole cool to room temperature, then blend again until silky smooth if desired. Two corn tortillas filled with chicken and topped with chipotle sauce.. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Place the chicken thighs on a parchment lined sheet pan.