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Before you jump to Chicken chipotle mole enchiladas recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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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 need 28 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Chicken chipotle mole enchiladas:
- Take Filling
- You need 2 tbsp cooking oil
- Prepare 1 lb chicken, diced or shredded
- Use 1 tbsp dried minced onion
- Get 2 tsp garlic powder
- You need 1/2 tsp pepper
- Take 1 tsp salt
- Provide 1 tbsp ground cumin
- Get Mole
- Take 1 onion, chopped
- Take 2 clove garlic
- Use 1 3/4 cup chicken broth
- You need 1 1/2 tbsp smooth peanut butter
- Prepare 1 tbsp brown sugar
- Use 3 small chipotle peppers in adobo sauce
- You need 3 tostada shells, crushed
- Get 1 tsp cumin seeds, toasted
- Provide 1 1/2 oz dark chocolate, cubed
- Use 1 tsp ground cinnamon
- Provide 1 tsp almond extract
- You need 2 whole cloves
- You need Enchiladas
- Use 10 small corn tostada shells
- Provide 1/2 cup cooking oil
- Take Garnish
- Take 1/4 cup Mexican creme
- Take 1/2 cup queso fresco, crumbled
- Use 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.
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