Chicken chipotle mole enchiladas
take two of these and call me in the morning
Chicken chipotle mole enchiladas
take two of these and call me in the morning
Cooking Instructions
- 1
In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.
- 2
Saute onions and garlic.
- 3
Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
- 4
In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.
- 5
Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
- 6
Dip fried tortilla in mole sauce. Then flip tortilla and dip again.
- 7
Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.
- 8
Repeat previous step per enchilada.
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