| 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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