Chicken Mole Enchiladas
Added by Fillylourecipes
Source: Heidi Peterson
Ingredients
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 3 tablespoons chopped garlic
- 1 tablespoon fresh oregano (1 teaspoon dried)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 5 tablespoons ground Mexican chilis (not chili powder) - mild to hot as you like
- 4 cups meat broth (chicken or beef) beef is richer (seems like an awful lot)
- 1 ounce semi-sweet baking chocolate
- 1 pound chicken, pork, beef, turkey - uncooked
- 12 corn tortillas
- 1/3 - 1/2 cup chopped black or green olives
- 1/2 pound grated cheese
- ground pumpkin seeds - as an alternative to cheese
Directions
THE SAUCE:
Saute the onion, garlic, oregano, cumin, cinnamon in olive oil until the onions are soft. Add in the chili, and cook for three minutes, stirring constantly or it will burn.
Add the broth, simmer for 30 minutes. Remove from heat and whisk in the chocolate.
THE MEAT: cook, cube or shred. You can cook it on the grill.
ASSEMBLY: Butter the 9x13 baking dish. Mix meat, a little sauce, olives, a little bit of cheese to make the filling. For the corn tortillas - warm them so they won't break. Assemble the enchiladas. Pour remaining sauce and cheese over the enchildas and bake at 375 degrees for 30 minutes.
Note
aka chocolate enchiladas
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