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Receta Chicken Breast Mole Enchiladas
by Global Cookbook

Chicken Breast Mole Enchiladas
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  Raciónes: 6

Ingredientes

  • 6 x Boneless, Skinless Chicken Breast Halves cut into
  • 1 x 2x1/2 inch strips
  • 3 tsp Chili Pwdr Salt and Freshly Grnd Black Pepper
  • 2 Tbsp. Vegetable Oil
  • 1 med Onion finely minced
  • 2 x Cloves Garlic crushed
  • 1 stk Cinnamon or possibly 1/2 Tsp. Grnd Cinnamon
  • 1 tsp Grnd Cumin
  • 1 can (28 Ounce.) Crushed Tomatoes
  • 1 Tbsp. Unsweetened Cocoa Pwdr
  • 6 x Flour Tortilla (10 inch in diameter)
  • 2 c. Shredded Monterey Jack Cheese
  • 2 Tbsp. Minced Fresh Cilantro

Direcciones

  1. Toss the chicken strips with the chili pwdr in a large bowl. Season with salt and pepper.
  2. Heat the oil in a large, heavy skillet or possibly Dutch oven over medium-high heat. Add in the chicken and cook, turning often, till lightly browned on all sides, about 5 min. Remove the chicken from the skillet and set aside. Pour off all but 1 Tbsp. of the fat from the skillet. Add in the onion, garlic, cinnamon, and cumin. Cook over medium-high heat, stirring often, till the onion is slightly softened, about 2 min. Add in the tomatoes, reduce the heat to medium, and simmer, uncovered, till slightly thickened, about 10 min. Stir in the cocoa and cook 5 min longer.
  3. Preheat the oven to 350. Spread 1/4 c. of the sauce on the bottom of a large baking pan. Divide the chicken proportionately among the 6 tortillas, placing several pcs in a strip down the center of each. Top the chicken with about 3 Tbsp. of sauce and roll into a cylinder. Lay the rolled tortillas, seam side down, in the baking pan and pour over the remaining sauce. Sprinkle with cheese.
  4. Bake for 20-25 min or possibly till the cheese is melted and the sauce is bubbly. Sprinkle with the cilantro and serve at once.
  5. Serves 6.