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Receta Chicken Mole Enchiladas
by Global Cookbook

Chicken Mole Enchiladas
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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

  1. Remove stems and seeds from chiles.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add in cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
  7. 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.
  8. 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.
  9. Set mole aside.
  10. 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.
  11. Yield: 6 servings.
  12. 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.