God sanctifies us though our trials. It’s been said, the same boiling water will soften a potato, but harden an egg. Trials don’t naturally shape our hearts, but our response to them will make us either bitter or better. What is the Gospel-centered response to trials? To live the crucified life with our Savior. Growing in humility. Becoming less and He becomes greater in us. It’s making a name for Jesus and not ourselves. It’s finding greater identity with Him. In Philippians 3:10 Paul said, “That I may know Him and the power of His resurrection and the fellowship of His sufferings.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables, Dairy		Poultry	6	Servings

INGREDIENTS

2		Dried ancho chiles; (3/4 ounces)
3		Dried mulato chiles; (3/4 ounces)
2		Dried pasilla chiles; (1/2 ounce)
2	c	Water
2	tb	Slivered almonds
2	tb	Unsalted pumpkinseed kernels
1	tb	Sesame seeds
		Vegetable cooking spray
1/2	c	Chopped onion
2		Cloves garlic; crushed
1/4	ts	Ground cinnamon
1/4	ts	Ground cumin
1/8	ts	Ground cloves
1		Corn tortilla; (6-inch)
3/4	c	Low-salt chicken broth
14 1/2	oz	No-salt-added whole tomatoes; (1 can) drained and chopped
1/2	ts	Salt
1/2	oz	Semisweet chocolate; chopped
12		Corn tortillas; (6-inch)
3	c	Shredded cooked chicken breast; boned
6	tb	Shredded Monterey Jack cheese; (1-1/2 ounces)
		Sliced onions
		Shredded lettuce and sliced radishes

INSTRUCTIONS

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 minutes or until lightly browned, shaking skillet
frequently. Remove from skillet, and set aside.
Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or
until lightly browned, shaking skillet frequently. Remove from skillet, and
set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium
heat until hot. Add onion and garlic, and sauté 5 minutes or until tender.
Add 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 until finely ground. Add tortilla pieces, and process until
finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and
process until smooth.
Pour mixture into a medium nonstick skillet. Add salt and chocolate, and
cook over low heat 5 minutes or until 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 minutes or until softened. Spread 1
tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken,
and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and
bake at 350 degrees for 20 minutes. Yield: 6 servings.
NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if
desired. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon
1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese.
Recipe by: Cooking Light, October 1994, page 76
Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@airmail.net>
on Sep 14, 1998, converted by MM_Buster v2.0l.

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