Chicken Mole Enchiladas

• 份量: 4 servings
• 活動時間: 30 minutes
• 總時間: 1 hour

食材

4 cups Shredded Chicken (see notes below)

1 1/2 cups Mexican Cheese (shredded)

8 King Corn Tortillas (or soft taco flour)

1/4 cup Oil (olive or avocado)

1 3/4 cup Yellow Onion (finely chopped)

4 Garlic Cloves (minced)

1 tsp Oregano (dried)

1/2 tsp Ground Cinnamon

1 tsp Cumin

2 1/2 tbsp Chili Powder

1/3 cup All-Purpose Flour

4 cups Chicken Broth

3 tbsp Dark Chocolate (chopped, see notes)

1/2 tsp Salt

1/2 tsp Black Pepper

步驟

How To make Mole Sauce:

Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally.

When onions are tender, sprinkle in the flour and chili powder whisking until combined.

Slowly stir in the broth, 1 cup at a time. Increase heat to high and bring sauce to a low boil until the sauce reduces down to about 3 cups. Be sure to stir occasionally to prevent your sauce from burning.

Remove sauce from heat and whisk in the dark chocolate. Set Aside.

How To Make Chicken Mole Enchiladas:

Preheat oven to 350 degrees.

Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don’t break. (skip this step if using flour)

Pour about a third of mole sauce in the bottom of a large baking dish.

Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla.

Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining mole sauce on top of the enchiladas.

Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

When done, serve with fresh crumbled cotija cheese and chopped cilantro (optional).

營養

• 卡路里: 753 kcal
• 總脂肪: 38 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 23 g
• 反式脂肪: 0.1 g
• 膽固醇: 136 mg
• 鈉: 1715 mg
• 總碳水化合物: 51 g
• 膳食纖維: 7 g
• 總糖: 9 g
• 蛋白質: 54 g