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Before you jump to Chicken chipotle mole enchiladas recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.
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We hope you got insight from reading it, now let’s go back to chicken chipotle mole enchiladas recipe. You can have chicken chipotle mole enchiladas using 28 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Chicken chipotle mole enchiladas:
- Prepare Filling
- Use cooking oil
- You need chicken, diced or shredded
- Take dried minced onion
- Provide garlic powder
- You need pepper
- You need salt
- Take ground cumin
- Use Mole
- Provide onion, chopped
- You need garlic
- Provide chicken broth
- Prepare smooth peanut butter
- Get brown sugar
- Take chipotle peppers in adobo sauce
- Get tostada shells, crushed
- Take cumin seeds, toasted
- Provide dark chocolate, cubed
- Provide ground cinnamon
- You need almond extract
- Take whole cloves
- Provide Enchiladas
- Provide corn tostada shells
- You need cooking oil
- Prepare Garnish
- Use Mexican creme
- Use queso fresco, crumbled
- You need fresh cilantro, chopped
Steps to make Chicken chipotle mole enchiladas:
- In a hot pan, heat oil then add chicken, minced onion and all the spices. Cook until chicken is cooked then set aside.
- Saute onions and garlic.
- Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
- In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves. Simmer on low heat.
- Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
- Dip fried tortilla in mole sauce. Then flip tortilla and dip again.
- Place dipped tortilla on plate and add filling. Roll enchilada then spoon drizzle creme on top. Add some cheese and cilantro.
- Repeat previous step per enchilada.
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