Spicy Chicken Enchiladas with Red Mole Sauce

Name: Spicy Chicken Enchiladas with Red Mole Sauce
Prep time: 40 min
Total time: 80 min
Yield: ['4', '4 servings']
Cuisine: mexican
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; 0.25 cup raisins; 0.25 teaspoon kosher salt; 0.125 teaspoon ground black pepper; 1 dash ground cinnamon; 1 cup Swanson® Mexican Tortilla Flavor Infused Broth; 2 cups shredded cooked chicken; 0.75 cup Mexican blend cheese; 8 (6 inch) corn tortillas, warmed; 0.25 cup sour cream

4.70 (6)

⏱ 80 mins 🍽 ['4', '4 servings'] 🌶 mexican 🏷 Main course

These delicious enchiladas are defined by their complex red mole sauce. The sauce is created by toasting almonds and sesame seeds, then blending them with onion, tomatoes, chipotle chillies, raisins and cinnamon. The resulting puree is simmered until thickened before being combined with shredded chicken and cheese. The filled tortillas are baked until hot and served with a sprinkle of the reserved nut topping and sour cream. This dish serves four and takes about 80 minutes to prepare.

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
0.25 cup raisins
0.25 teaspoon kosher salt
0.125 teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
0.75 cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
0.25 cup sour cream

Method

Place an 8-inch nonstick skillet over heat. Cook the almonds and sesame seed for 4 minutes or until golden brown, stirring as they toast. Set aside 1 tablespoon of this mixture.
Warm the oil in a 4-quart saucepan. Cook the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon for 5 minutes or until the onion is tender, stirring now and then.
Transfer the onion mixture to a blender. Pour in the broth and add the rest of the almond mixture. Blend the contents until you have a smooth mole sauce. Return this sauce to the saucepan and bring to a boil over heat. Lower the heat and simmer for 5 minutes or until the sauce thickens slightly, stirring frequently.
Preheat your oven to 400 degrees F. In a large bowl, mix the chicken, 1/2 cup cheese and 1/2 cup of the prepared mole sauce.
Evenly spread 1/2 cup of the mole sauce across the base of an 11x8x2-inch baking dish.
Place about 1/4 cup of the chicken mixture in the middle of each tortilla. Roll the tortilla around the filling. Arrange the rolled tortillas seam-side down in the baking dish. Pour the rest of the mole sauce over them and scatter the remaining cheese on top. Cover the dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Garnish with the reserved almond mixture. Offer sour cream alongside for serving.

Nutrition (per serving)

Calories439 kcal

Fat23 g

Sugars10 g

Protein18 g

Sodium755 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorCampbell's Kitchen