- 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
- 1/4 cup raisins
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 dash ground cinnamon
- 1 cup Swanson® Mexican Tortilla Flavor Infused Broth
- 2 cups shredded cooked chicken
- 3/4 cup Mexican blend cheese
- 8 (6 inch) corn tortillas, warmed
- 1/4 cup sour cream
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
05/05/2018
recipepes.com
Spicy Chicken Enchiladas with Red Mole Sauce, recipe
PT15M
PT1H
5
455 calories
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