Chicken Mole Enchiladas
- Yield servings
Ingredients
- 1 pound chicken breasts, marinated overnight in olive oil, cumin, cilantro and lime juice
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon cilantro
- 16 ounces black beans
- 1 -- green bell pepper
- 1 -- red bell pepper
- 2 -- jalapeno peppers
- 1 -- serrano pepper
- 1 small can green chilis
- 1 medium onion
- 1 tablespoon chopped garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon cilantro
- 1/2 cup reserved chicken broth
- Mole sauce:
- 1/2 -- onion, finely chopped
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 2 -- chipotle chilis, de seeded and chopped
- 2 -- ancho chilis, de seeded and chopped
- 1 -- chilcostle chili (or New Mexico chili), de seeded and chopped
- 2 tablespoons flour
- 2 teaspoons cumin
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 teaspoon cinnamon
- 3 cups chicken broth
- 2 -- squares unsweetened baking chocolate
- 10 -- flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
Instructions
Preparation:
Marinate chicken.
Brown chicken breasts thoroughly in frying pan with 1 tbsp olive oil, over high heat.
Meanwhile bring 4 cups chicken broth to a boil. Add cumin, basil, oregano and cilantro.
Simmer chicken breasts for 30 minutes. Remove and cool slightly.
Reserve 1/2 cup chicken broth.
Prepare mole sauce:
Saute onion and garlic in oil until soft.
Stir in flour.
Add 3 cups chicken broth and bring to a boil.
Add chilis and spices.
Add chocolate.
Simmer for 30 minutes or more.
Prepare enchilada filling:
Saute green bell pepper, red bell pepper, jalapeno peppers, serrano pepper, small can green chilis, medium onion and chopped garlic in olive oil until soft.
Shred chicken with a fork.
Add chicken, black beans and spices to pan.
Add reserved chicken stock.
Simmer for 10 minutes.
Fill tortillas with filling, a spoon full of sauce and a sprinkle of cheese.
Place in a 9"x12" baking pan sprayed with non-stick spray.
Top with remaining mole sauce and remaining cheese.
Bake in pre-heated oven at 350 F for 30 minutes or until browned.
Serve with salsa and sour cream if desired.
