Saturday, April 09, 2005

Chicken Enchiladas with Mole Sauce

(Chicken Enchiladas with Mole Sauce)

The recipe for this enchilada sauce uses dried poblano chiles, or anchos. While mole can be made from scratch, it's far easier to buy it here at mexgrocer and go from there. You won't sacrifice any taste. This makesa dozen enchiladas, or enough for four to six people. It takes approximately a half hour to prepare. You can serve this as a main course, or as part of a Mexican Combination, with Chiles Rellenos (see below), Mexican refried beans(frijoles) and rice, and a side of cabbage salad.

3⁄4 cup mole sauce
3 cups chicken bouillon , prepared according to directions
3 tablespoons toasted slivered almonds
3⁄4 oz. semisweet chocolate
2/3 cup vegetable oil
12 corn tortillas
3 cups shredded cooked chicken (even canned will do to save time-just drain can)
1 cup crumbled Queso Fresco or other dry, fresh white cheese
1 1⁄2 teaspoon sesame seeds

Combine mole paste, chicken bouillon, slivered almonds and chocolate in blender or food processor. Process until smooth.
Heat 1 tablespoon oil in a medium saucepan. Add mole paste mixture. Bring to a boil; reduce heat. Simmer uncovered until slightly thickened, about five to 10 minutes.
Heat remaining oil in a medium-sized skillet. With tongs, carefully place 1 tortilla at a time in hot oil. Hold in oil 3 to 5 seconds until softened. Quickly turn tortilla and soften other side, 3 to 5 seconds, then dip in mole sauce to coat.
Lay each coated tortilla on a plate and place a scoop of chicken on it. Roll the tortilla tightly around the chicken and place, seam-side down on a warm platter. Put in warm oven to keep from getting cold. Repeat with all remaining tortillas.
Pour remaining sauce over enchiladas. Sprinkle with crumbled cheese and sesame seeds. Serve immediately.


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