Chicken enchiladas with easy mole sauce

• Meat

  • 1 1/2 lbs Chicken, cooked

• Produce

  • 1 cup Corn
  • 5 Garlic cloves
  • 1/4 tsp Oregano
  • 4 Roma tomatoes
  • 1 Sweet onion

• Condiments

  • 2 Chipotles in adobo sauce

• Baking & Spices

  • 2 oz Chocolate chips, semisweet
  • 1/4 tsp Cinnamon, ground
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Bread & Baked Goods

  • 8 Flour tortillas

• Dairy

  • 2 cups Mexican-blend cheese

• Liquids

  • 1 1/2 cups Vegetable stock or water

Found on savorytooth.com

Description

Directions

• Combine all of the mole sauce ingredients except for the vegetable stock and chocolate in a saucepan over medium heat. Cook until tomatoes and onions are wilted, about 10 minutes, stirring frequently. Let cool.
• Pour the mixture into a blender and process until smooth.
• Pour the blended mixture back into the same pot. Add vegetable stock and chocolate. Bring to a boil then let simmer until the chocolate is melted and the sauce thickens a bit, about 15 minutes, stirring occasionally.
• Pour 3 tablespoons of mole sauce in a 9 x 13 inch baking dish. Smear it along the bottom of the baking dish.
• Soften the tortillas by drizzling them with water and placing them on a plate, four at a time. Microwave for 30 seconds or longer until they are warmed. Do this in two batches of four tortillas each.
• Assemble the enchiladas by distributing the chicken, corn, 1 cup cheese, and 8 tablespoons mole sauce among the tortillas. Roll up the tortillas.
• Place the rolled-up enchiladas side-by-side in the baking dish. Sprinkle the remaining 1 cup of cheese. Pour the remaining mole sauce on top. Bake at 350 F for 25 minutes. Serve immediately.

Nutrition