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We hope you got insight from reading it, now let’s go back to chicken chipotle mole enchiladas recipe. To make chicken chipotle mole enchiladas you only need 28 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Chicken chipotle mole enchiladas:
- Provide Filling
- Prepare 2 tbsp cooking oil
- Get 1 lb chicken, diced or shredded
- Provide 1 tbsp dried minced onion
- Use 2 tsp garlic powder
- Provide 1/2 tsp pepper
- Take 1 tsp salt
- You need 1 tbsp ground cumin
- Get Mole
- Prepare 1 onion, chopped
- Prepare 2 clove garlic
- Get 1 3/4 cup chicken broth
- Provide 1 1/2 tbsp smooth peanut butter
- Take 1 tbsp brown sugar
- Get 3 small chipotle peppers in adobo sauce
- Take 3 tostada shells, crushed
- Provide 1 tsp cumin seeds, toasted
- Get 1 1/2 oz dark chocolate, cubed
- You need 1 tsp ground cinnamon
- Prepare 1 tsp almond extract
- Prepare 2 whole cloves
- You need Enchiladas
- Provide 10 small corn tostada shells
- Provide 1/2 cup cooking oil
- You need Garnish
- Provide 1/4 cup Mexican creme
- Take 1/2 cup queso fresco, crumbled
- Prepare 1 bunch fresh cilantro, chopped
Steps 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.
Mole Sauce is one of those things that you either like, love, don't like or haven't tried yet. The first time I tried it was when my These Chicken Molé Enchiladas are filled with lots of tender chicken, topped with plenty of cheese and covered with a slightly spicy, slightly sweet. On an ungreased griddle or heavy skillet heated over medium, toast the chiles a few at a time: open chiles flat, lay on the hot surface, press flat for a few seconds with a metal spatula (until they start to crackle, even send up a faint wisp. Reviews for: Photos of Chicken Enchiladas With Mole Sauce. Chicken enchiladas with Mole is one of my favorite dishes.
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