What could be more fun that chocolate chicken for dinner?
Â½ cup mole paste
2 cups chicken broth
2 tablespoons toasted slivered almonds
Â½ oz. Semisweet chocolate
Â¼ 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.
Optional – drizzle with sour cream.
Sprinkle with Sesame seeds. (or finely chopped nuts if you want to play off the whole chocolate thing…)
Photo Credit – CC BY-SA by avlxyz