Chicken Mole Enchiladas (Mexican Made Easy)

By á-47

Ingredients

• 5 dried pasilla (ancho) chilies, soaked in water 15 minutes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tea. oregano
• 1 1/2 cups chicken broth
• 3 Tbsp. peanut butter
• 1 Tbsp. sugar
• 1 dried tostada, crumbled
• 1 1/2 disks mexican chocolate, cut into chunks
• salt and pepper
• 1-2 cooked chicken breasts or rotisserie chicken, shredded
• Corn tortillas
• Mexican Crema
• Crumbled Mexican Cheese (Cotija is a good choice)

Preparation

Step 1

In blender, add drained soaked chilies, onions, garlic, oregano, chicken broth, peanut butter, sugar and crumbled dried tostada. Blend all until nice and smooth.

Now cook sauce in skillet. Add crumbled disks of chocolate to sauce until melted. Do not let it boil. Season with salt and pepper.

Bake chicken breast (salted and peppered in 375 degree oven) or use rotisserie chicken. Shred.

Dip a corn tortilla in oil heated in a skillet to get pliable. Then dip in mole sauce. (If mole is too thick add some chicken broth a few Tbsps. at a time until desired consistency.)
Do 2 at a time.

Fill tortilla with shredded chicken, roll up and place on a plate. Drizzle with mole sauce, mexican crema and crumbled cheese.