Chicken Mole Enchiladas (Chocolate Chicken Enchiladas)

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What could be more fun that chocolate chicken for dinner?

½ cup mole paste

2 cups chicken broth

2 tablespoons toasted slivered almonds

½ oz. Semisweet chocolate

¼ teaspoon Maggi Seasoning

1/3 cup plus 1 tablespoon vegetable oil

8 corn tortillas

2 cups shredded cooked chicken

1 teaspoon sesame seeds

Combine mole paste, chicken broth, almonds, chocolate and Maggi Seasoning in blender or food processor. Process until smooth.

Heat 1 tablespoon oil in a medium saucepan. Add Mole mixture.

Bring to a boil. Reduce heat. Simmer uncovered until slightly thickened, about 5 to 10 minutes.

Heat 1/3 cup oil in a medium skillet. With tongs, carefully place 1

tortilla at a time in hot oil. Hold in oil 3-5 seconds until softened.

Quickly turn tortilla and soften other side, 3-5 seconds. Hold up to

drain, then dip into Mole sauce to coat.

Lay coated tortilla on a plate and top with a spoonful of the

chicken. Roll up tightly and place seam side down on a warm

platter. Repeat with remaining tortillas.

Top enchilada with remaining Mole sauce.

Sprinkle with Sesame seeds.

Serve immediately.

 

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