Yield: 6 Servings
|2 \N||Dried ancho chiles; (3/4 ounces)|
|3 \N||Dried mulato chiles; (3/4 ounces)|
|2 \N||Dried pasilla chiles; (1/2 ounce)|
|2 tablespoons||Slivered almonds|
|2 tablespoons||Unsalted pumpkinseed kernels|
|1 tablespoon||Sesame seeds|
|\N \N||Vegetable cooking spray|
|½ cup||Chopped onion|
|2 \N||Cloves garlic; crushed|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground cumin|
|⅛ teaspoon||Ground cloves|
|1 \N||Corn tortilla; (6-inch)|
|¾ cup||Low-salt chicken broth|
|14½ ounce||No-salt-added whole tomatoes; (1 can) drained and chopped|
|½ ounce||Semisweet chocolate; chopped|
|12 \N||Corn tortillas; (6-inch)|
|3 cups||Shredded cooked chicken breast; boned|
|6 tablespoons||Shredded Monterey Jack cheese; (1-1/2 ounces)|
|\N \N||Sliced onions|
|\N \N||Shredded lettuce and sliced radishes|
Remove stems and seeds from chiles.
Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.
Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and sauté 5 minutes or until tender.
Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth.
Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently.
Set mole aside.
Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350 degrees for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with ¼ cup shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings.
NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if desired. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon ¼ cup mole over each serving, and sprinkle with 1 tablespoon cheese.
Recipe by: Cooking Light, October 1994, page 76 Posted to MasterCook Digest by "Christopher E. Eaves" <cea260@...> on Sep 14, 1998, converted by MM_Buster v2.0l.