Chicken chipotle mole enchiladas
Chicken chipotle mole enchiladas

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Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, chicken chipotle mole enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken chipotle mole enchiladas is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken chipotle mole enchiladas is something which I have loved my whole life.

Chicken chipotle mole enchiladas take two of these and call me in the morning. Top with the tomato sauce and sprinkle with the remaining cheese. My mole sauce is made out of tomatoes, sweet onion, garlic, chipotle peppers in adobo, chocolate, and some spices.

To get started with this particular recipe, we have to first prepare a few components. You can cook chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you can achieve that.

Ingredients of Chicken chipotle mole enchiladas:
  1. Get Filling
  2. Make ready 2 tbsp cooking oil
  3. Take 1 lb chicken, diced or shredded
  4. Get 1 tbsp dried minced onion
  5. Get 2 tsp garlic powder
  6. Get 1/2 tsp pepper
  7. Take 1 tsp salt
  8. Prepare 1 tbsp ground cumin
  9. Take Mole
  10. Make ready 1 onion, chopped
  11. Prepare 2 clove garlic
  12. Prepare 1 3/4 cup chicken broth
  13. Take 1 1/2 tbsp smooth peanut butter
  14. Take 1 tbsp brown sugar
  15. Get 3 small chipotle peppers in adobo sauce
  16. Make ready 3 tostada shells, crushed
  17. Prepare 1 tsp cumin seeds, toasted
  18. Get 1 1/2 oz dark chocolate, cubed
  19. Prepare 1 tsp ground cinnamon
  20. Take 1 tsp almond extract
  21. Get 2 whole cloves
  22. Prepare Enchiladas
  23. Get 10 small corn tostada shells
  24. Take 1/2 cup cooking oil
  25. Take Garnish
  26. Prepare 1/4 cup Mexican creme
  27. Get 1/2 cup queso fresco, crumbled
  28. Take 1 bunch fresh cilantro, chopped

Take a baking safe pan and add the mole sauce reserving two tablespoon to top the enchiladas. Serve it with some avocados, lime and sliced jalapenos. Mole, a classic Mexican chili sauce, gets streamlined here. Chipotle chilies (available canned at Latin American markets and many supermarkets) add heat, while unsweetened chocolate provides.

To Make Chicken chipotle mole enchiladas:
  1. In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.
  2. Saute onions and garlic.
  3. Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
  4. In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.
  5. Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
  6. Dip fried tortilla in mole sauce. Then flip tortilla and dip again.
  7. Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.
  8. Repeat previous step per enchilada.

Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. So much amazing flavor in one dish!

If you have actually exercised making the recipe over, do not forget to share it with your close friends or family members. The recipe above has actually proven tasty, provided you comply with the standards well. Satisfied practicing.

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