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ENCHILADAS - CHICKEN - Chicken Mole Enchiladas
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Serve up Clinton’s take on a tasty Mexican meal ASAP! The Chew Clinton Kelly CHICKEN MOLE ENCHILADAS | |
1 | onion, (roughly chopped) |
3 cloves | garlic |
1 | jalapenos, (seeded) |
2 tablespoons | vegetable oil |
salt | |
freshly ground black pepper | |
1/2 cup | brewed coffee |
2 ounces | unsweetened chocolate, (chopped) |
1/4 cup | raisins |
1 tablespoon | chili powder |
1/2 teaspoon | cinnamon |
1 teaspoon | ground cumin |
2 tablespoons | dark brown sugar |
1/2 cup | peanuts, (toasted) |
1 cup | chicken broth |
1 cup | tomato sauce |
1 12 ounce dark beer (such as a stout) juice of half an orange | |
2 cups | shredded chicken, (from a store bought rotisserie chicken) |
2 cup | Monterey Jack cheese, (shredded) |
10 | corn tortillas |
1/4 cup | sour cream |
3 | scallions, (sliced for garnish) |
1 | avocado |
2 tablespoons | cilantro, (chopped) |
1 | white onion, (chopped) |
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Preheat oven to 400°F.
On a sheet pan, toss onion, garlic and jalapenos with vegetable oil, salt and pepper. Roast 10 - 15 minutes, until vegetables are brown and softened.
In a small bowl, add chopped chocolate and pour hot coffee over to melt. Stir to combine.
To the carafe of a blender, add roasted vegetables, coffee/chocolate mixture, raisins, chili powder, cinnamon, cumin, dark brown sugar, peanuts, chicken broth, tomato sauce, orange juice and beer. Blend until very smooth, transfer to a saucepan. Cook the sauce over medium-high heat for about 15 minutes.
In a large bowl, add the shredded chicken, 1 cup shredded cheese and 1 cup of mole.
To assemble: Place tortillas in a resealable bag and microwave on high for 20 seconds to make the tortillas warm and pliable. In the bottom of a 9X13 baking dish, ladle about 1/2 cup of the sauce to coat the bottom of the dish. Place one tortilla on a plate and fill with a generous amount of filling and roll up. Place enchilada seam side down in a 9x13 baking dish. Repeat with remaining tortillas and filling. Top with remaining sauce and cheese. Bake 30 minutes.
Top with sour cream, scallions, avocado, white onion and cilantro.
Tips
- Alternatively, toss chicken in mole sauce and serve over rice!
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