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

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.