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Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken chipotle mole enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Chicken chipotle mole enchiladas is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Chicken chipotle mole enchiladas is something that 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 ingredients. You can have chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you cook it.
Materials for making of Chicken chipotle mole enchiladas:
- Take Filling
- Prepare 2 tbsp cooking oil
- Make ready 1 lb chicken, diced or shredded
- Make ready 1 tbsp dried minced onion
- Take 2 tsp garlic powder
- Get 1/2 tsp pepper
- Prepare 1 tsp salt
- Get 1 tbsp ground cumin
- Take Mole
- Get 1 onion, chopped
- Take 2 clove garlic
- Get 1 3/4 cup chicken broth
- Make ready 1 1/2 tbsp smooth peanut butter
- Prepare 1 tbsp brown sugar
- Make ready 3 small chipotle peppers in adobo sauce
- Make ready 3 tostada shells, crushed
- Get 1 tsp cumin seeds, toasted
- Prepare 1 1/2 oz dark chocolate, cubed
- Prepare 1 tsp ground cinnamon
- Prepare 1 tsp almond extract
- Take 2 whole cloves
- Prepare Enchiladas
- Prepare 10 small corn tostada shells
- Take 1/2 cup cooking oil
- Make ready Garnish
- Make ready 1/4 cup Mexican creme
- Prepare 1/2 cup queso fresco, crumbled
- Make ready 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.
How to Process 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!
Don’t forget to exercise the recipes above, to eat with household at residence. Attempt to compare it with the recipe you have. Is it better or less. Please mix it to make it taste better.
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