Name: Spicy Chicken Enchiladas with Red Mole Sauce
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: Finely chopped unsalted whole natural almonds - 2 tablespoons; Sesame seeds - 2 tablespoons; Olive oil - 1 tablespoon; Onion, chopped - 1 medium; Garlic, minced - 2 cloves; Diced tomatoes, drained - 1 (14.5 ounce) can; Canned chipotle peppers in adobo sauce - 2; Raisins - ¼ cup; Kosher salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Ground cinnamon - 1 dash; Swanson® Mexican Tortilla Flavor Infused Broth - 1 cup; Shredded cooked chicken - 2 cups; Mexican blend cheese - ¾ cup; Corn tortillas, warmed - 8 (6 inch); Sour cream - ¼ cup

Spicy Chicken Enchiladas with Red Mole Sauce

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Chicken Enchiladas with Red Mole Sauce

1. Finely chopped unsalted whole natural almonds - 2 tablespoons

2. Sesame seeds - 2 tablespoons

3. Olive oil - 1 tablespoon

4. Onion, chopped - 1 medium

5. Garlic, minced - 2 cloves

6. Diced tomatoes, drained - 1 (14.5 ounce) can

7. Canned chipotle peppers in adobo sauce - 2

8. Raisins - ¼ cup

9. Kosher salt - ¼ teaspoon

10. Ground black pepper - ⅛ teaspoon

11. Ground cinnamon - 1 dash

12. Swanson® Mexican Tortilla Flavor Infused Broth - 1 cup

13. Shredded cooked chicken - 2 cups

14. Mexican blend cheese - ¾ cup

15. Corn tortillas, warmed - 8 (6 inch)

16. Sour cream - ¼ cup

How to cook deliciously - Spicy Chicken Enchiladas with Red Mole Sauce

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.

5. Stage

Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

6. Stage

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.

7. Stage

Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.