CHICKEN ENCHILADAS WITH MOLE SAUCE RECIPE | ALLRECIPES
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.
Provided by Allrecipes
Categories Mole Sauce
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 12 enchiladas
Number Of Ingredients 26
Steps:
- Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
- Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
- Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
Nutrition Facts : Calories 738.8 calories, CarbohydrateContent 77.7 g, CholesterolContent 100.8 mg, FatContent 34.8 g, FiberContent 13.6 g, ProteinContent 35.4 g, SaturatedFatContent 13 g, SodiumContent 2707 mg, SugarContent 23.5 g
EASY BEEF ENCHILADAS RECIPE - BETTYCROCKER.COM
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Total Time 50 minutes
Prep Time 20 minutes
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 12 g, ServingSize 2 Enchiladas, SodiumContent 1410 mg, SugarContent 0 g, TransFatContent 2 g
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