Weeknight Mole Chicken Enchiladas

By cmschnettler

Ingredients

• 1 small yellow onion, quartered
• 1 clove garlic
• 1 cup almond or peanut butter
• 1 cup water
• 1/2 cup chicken broth
• 1/2 cup diced tomatoes
• 1 slice soft sandwich bread
• 1 tablespoon hot sauce
• 1 tablespoon cocoa powder
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• Juice of 1 lime
• Salt and ground black pepper
• Meat from a 2-pound rotisserie chicken, pulled or chopped into bite-size pieces
• 8 corn tortillas
• 1/2 cup crumbled queso blanco cheese (shredded cheddar or Jack cheese can be substituted)

Details

Adapted from azcentral.com

Preparation

Step 1

In a blender, combine the onion, garlic, almond or peanut butter, water, broth, tomatoes, bread, hot sauce, cocoa powder, chili powder, cumin, cinnamon and lime juice. Blend until smooth, then transfer to a large saute pan. Bring to a simmer over medium heat, stirring often, and cook for 8 minutes. Taste, then season with salt and pepper.

Add the chicken meat to the pan and stir well. Return to a simmer and cook just until the chicken is heated through.

Wrap the corn tortillas in a damp paper towel, then microwave for 20 seconds, or until tender.

One at a time, spoon some of the mole chicken filling down the center of each tortilla. Roll, then arrange on a serving platter. Repeat with remaining tortillas and filling. Spoon a bit more of the filling over the rolled enchiladas, then crumble the queso blanco over them.