Enchilada Recipe With Mole Sauce

Make the mole chicken enchilada filling.

Enchilada recipe with mole sauce. Gently simmer together the enchilada sauce peanut butter chocolate chips and chili powder. Stir in the raisins oregano cumin and cinnamon then cook 2 mins more until the onion is softened the almonds are golden and the raisins have puffed up. Place mixture in 5 cup blender container or food processor bowl fitted with metal blade.

You will need 1 cup of mole paste 4 cups chicken broth or water 1 lb. Combine all sauce ingredients in 2 quart saucepan. How to make chicken mole enchiladas heat oil in large skillet over medium heat.

Cook and stir until onions are soft 5 to 8 minutes. Of queso fresco or panela cheese 1 2 cup mexican cream 1 red or white onion 12 corn tortillas and 1 cup cooking oil. The flavor is superior.

When the pan is full drizzle sauce over all rolls and top with jack and cheddar cheese. Heat the oil or lard in the same frying pan and cook the onion garlic and almonds for 5 mins. Pour half the broth into a blender and add half the sautéed ingredients.

Spread 1 2 cup mole sauce in the bottom of an 11x8x2 inch baking dish. Blend 1 minute or until smooth. Cook over medium heat until mixture comes to a full boil.

Add chicken thighs and 4 cups chicken broth cover and simmer until reduced about 40 minutes. Serve with sour cream if desired. Melt butter in 10 inch skillet until sizzling.