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Ingredientes
- 2 x Dry ancho chiles, (3/4 ounces)
- 3 x Dry mulato chiles, (3/4 ounces)
- 2 x Dry pasilla chiles, (1/2 oz)
- 2 c. Water
- 2 Tbsp. Slivered almonds
- 2 Tbsp. Unsalted pumpkinseed kernels
- 1 Tbsp. Sesame seeds Vegetable cooking spray
- 1/2 c. Minced onion
- 2 x Cloves garlic, crushed
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd cumin
- 1/8 tsp Grnd cloves
- 1 x Corn tortilla, (6-inch)
- 3/4 c. Low-salt chicken broth
- 14 1/2 ounce No-salt-added whole tomatoes, (1 can) liquid removed and minced
- 1/2 tsp Salt
- 1/2 ounce Semisweet chocolate, minced
- 12 x Corn tortillas, (6-inch)
- 3 c. Shredded cooked chicken breast, boned
- 6 Tbsp. Shredded Monterey Jack cheese, (1-1/2 ounces) Sliced onions Shredded lettuce and sliced radishes
Direcciones
- Remove stems and seeds from chiles.
- Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.
- Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 min or possibly till lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
- Add in sesame seeds to skillet, and place over medium heat; cook 2 min or possibly till lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
- Coat a medium nonstick skillet with cooking spray, and place over medium heat till warm. Add in onion and garlic, and saute/fry 5 min or possibly till tender.
- Add in cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
- Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process till finely grnd. Add in tortilla pcs, and process till finely grnd. Add in chiles, onion mix, chicken broth, and tomatoes, and process till smooth.
- Pour mix into a medium nonstick skillet. Add in salt and chocolate, and cook over low heat 5 min or possibly till chocolate melts, stirring frequently.
- Set mole aside.
- Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350 degrees for 10 min or possibly till softened. Spread 1 Tbsp. mole over each tortilla; top each with 1/4 c. shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 min.
- Yield: 6 servings.
- NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if you like. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 c. mole over each serving, and sprinkle with 1 Tbsp. cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 132 | 40% |
| Total Fat 14.86g | 19% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.11g | |
| Cholesterol 67mg | 22% |
| Sodium 327mg | 14% |
| Potassium 518mg | 15% |
| Total Carbs 23.82g | 6% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.66g | 2% |
| Protein 25.91g | 41% |
