CHICKEN MOLE ENCHILLADA
INGREDIENTS
MOLE SAUCE: 2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bolillo (substitute small French roll), cut into1inch pieces
2 dried ancho chiles, stemmed, seeded, and diced 2 California red chile pods, stemmed, seeded, diced
1 large or 2 small tomatillos, husks removed, rinsed, and chopped
1 tomato, chopped
1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
2 teaspoons cocoa powder
3 tablespoons Dona Maria mole paste
2 teaspoons salt ENCHILADAS:
1/2 cup canola oil, for frying
12 to 18 corn tortillas
1 pound shredded store-bought rotisserie chicken 11/2 cups white shredded cheese (Monterrey Jack or Oaxaca) 1 medium white onion, diced 11/2 cups crumbled queso fresco
METHOD
1. Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sauté for 10 minutes, until soft.
2. Pour half the broth into a blender and add half the saut*ed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
3. Pour the other half of the broth and saut*ed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside.
4. Preheat oven to 350 degrees F. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
5. Fry tortillas in hot oil just until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat and fill with shredded rotisserie chicken, cheese, and onion. Roll tortillas and place seam side down in baking dish side by side.
6. Pour some sauce over enchiladas. Cover the dish with aluminum foil and bake until warm, about 15 to 20 minutes. Garnish with queso fresco and serve with your favorite side dish.