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Hello Mom, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken chipotle mole enchiladas. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Chicken chipotle mole enchiladas is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine 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 recipe, we have to prepare a few components. You can have chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you can achieve that.
Preparation To Make of Chicken chipotle mole enchiladas:
- Prepare Filling
- Take 2 tbsp cooking oil
- Prepare 1 lb chicken, diced or shredded
- Prepare 1 tbsp dried minced onion
- Make ready 2 tsp garlic powder
- Get 1/2 tsp pepper
- Prepare 1 tsp salt
- Take 1 tbsp ground cumin
- Take Mole
- Prepare 1 onion, chopped
- Get 2 clove garlic
- Get 1 3/4 cup chicken broth
- Make ready 1 1/2 tbsp smooth peanut butter
- Prepare 1 tbsp brown sugar
- Prepare 3 small chipotle peppers in adobo sauce
- Get 3 tostada shells, crushed
- Prepare 1 tsp cumin seeds, toasted
- Make ready 1 1/2 oz dark chocolate, cubed
- Prepare 1 tsp ground cinnamon
- Take 1 tsp almond extract
- Make ready 2 whole cloves
- Take Enchiladas
- Prepare 10 small corn tostada shells
- Make ready 1/2 cup cooking oil
- Prepare Garnish
- Take 1/4 cup Mexican creme
- Get 1/2 cup queso fresco, crumbled
- Get 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.
Instructions To Make Chicken chipotle mole enchiladas:
- In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.
- Saute onions and garlic.
- Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
- In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.
- Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
- Dip fried tortilla in mole sauce. Then flip tortilla and dip again.
- Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.
- 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!
With any luck the dishes over can keep your family together. Gather in a fun ambience.
So that is going to wrap it up with this exceptional food chicken chipotle mole enchiladas recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
