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.

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