Chicken Mole In Tortillas Recipes

CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes until tender.
• Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
• Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
• Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
• Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
• Add the chocolate and simmer a minute until melted.
• Stir in the paste and simmer until thickened.
• Meanwhile, warm the tortillas in the oven.
• To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
• Top with sour cream (and cilantro, if desired).
• Enjoy!

QUICK CHICKEN MOLE IN TORTILLAS

Steps:

• Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
• Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
• To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.

QUICK AND EASY CHICKEN MOLE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
• For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
• Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
• Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.