Chicken chipotle mole enchiladas

Name: Chicken chipotle mole enchiladas
Total time: 2700 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 tbsp cooking oil; 1 lb chicken, diced or shredded; 1 tbsp dried minced onion; 2 tsp garlic powder; 1/2 tsp pepper; 1 tsp salt; 1 tbsp ground cumin; 1 onion, chopped; 2 clove garlic; 1 3/4 cup chicken broth; 1 1/2 tbsp smooth peanut butter; 1 tbsp brown sugar; 3 small chipotle peppers in adobo sauce; 3 tostada shells, crushed; 1 tsp cumin seeds, toasted; 1 1/2 oz dark chocolate, cubed; 1 tsp ground cinnamon; 1 tsp almond extract; 2 whole cloves; 10 small corn tostada shells; 1/2 cup cooking oil; 1/4 cup Mexican creme; 1/2 cup queso fresco, crumbled; 1 bunch fresh cilantro, chopped

Goldfinger @goldfinger

take two of these and call me in the morning

Goldfinger @goldfinger

take two of these and call me in the morning

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Ingredients

45 mins

5 servings

Filling
2 tbspcooking oil
1 lbchicken, diced or shredded
1 tbspdried minced onion
2 tspgarlic powder
1/2 tsppepper
1 tspsalt
1 tbspground cumin
Mole
1onion, chopped
2 clovegarlic
1 3/4 cupchicken broth
1 1/2 tbspsmooth peanut butter
1 tbspbrown sugar
3 smallchipotle peppers in adobo sauce
3tostada shells, crushed
1 tspcumin seeds, toasted
1 1/2 ozdark chocolate, cubed
1 tspground cinnamon
1 tspalmond extract
2whole cloves
Enchiladas
10 smallcorn tostada shells
1/2 cupcooking oil
Garnish
1/4 cupMexican creme
1/2 cupqueso fresco, crumbled
1 bunchfresh cilantro, chopped

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Steps

45 mins

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.