MOLE ENCHILADA SAUCE RECIPES

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE RECIPE ...

Spicy Chicken Enchiladas with Red Mole Sauce Recipe ... image

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons finely chopped unsalted whole natural almonds
2 tablespoons sesame seeds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 canned chipotle peppers in adobo sauce
¼ cup raisins
¼ teaspoon kosher salt
? teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
¾ cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
¼ cup sour cream

Steps:

Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Nutrition Facts : Calories 438.8 calories, CarbohydrateContent 42.1 g, CholesterolContent 53.8 mg, FatContent 23 g, FiberContent 6.3 g, ProteinContent 18.2 g, SaturatedFatContent 9.5 g, SodiumContent 754.9 mg, SugarContent 10.4 g

ENCHILADA CASSEROLE WITH QUICK MOLE SAUCE RECIPE | MYRECIPES

Enchilada Casserole with Quick Mole Sauce Recipe | MyRecipes image

Tender carnitas meat is layered with corn tortillas and an easy Mexican mole sauce. This version of the sauce combines sweet plantains and dried cherries with spicy ancho chiles and savory pumpkinseed kernels; a touch of Mexican chocolate adds depth. Substitute Pork Carnitas for the beef, if you prefer.

Provided by Julianna Grimes Bottcher

Yield 6 servings

Number Of Ingredients 20

Ingredients

Mole:
2 dried ancho chiles
1 cup boiling water
1 teaspoon olive oil
1 cup (1/2-inch-thick) slices soft black plantains (about 4 ounces)
½ cup chopped onion
¾ teaspoon salt
¼ teaspoon ground cumin
? teaspoon ground cinnamon
2 garlic cloves, minced
1 cup less-sodium beef broth
2 tablespoons dried sweet cherries
2 tablespoons salted pumpkinseed kernels
½ ounce Mexican chocolate, chopped (such as Abuelita)
1 cup water
Remaining ingredients:
Cooking spray
12 (6-inch) corn tortillas
1?½ cups chopped Beef Carnitas
? cup (about 1 1/4 ounces) queso fresco

Steps:

To prepare mole, heat a large skillet over medium-high heat. Add chiles, and cook 2 minutes on each side or until fragrant. Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes. Remove chiles from liquid, reserving liquid. Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.
Heat oil in pan over medium-high heat. Add plantains; sauté 2 minutes. Add onion and the next 4 ingredients (through garlic); sauté for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Add chocolate, stirring until chocolate melts. Transfer mixture to a blender, and add 1 cup water. Process until smooth.
Preheat oven to 350°.
Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas. Spread remaining sauce over tortillas; sprinkle with queso fresco. Bake at 350° for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 37.5 g, CholesterolContent 25 mg, FatContent 8.6 g, FiberContent 4.6 g, ProteinContent 11.6 g, SaturatedFatContent 2.8 g, SodiumContent 501 mg

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