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Spicy Chicken Enchiladas with Red Mole Sauce
Spicy Chicken Enchiladas with Red Mole Sauce
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Prep Time:
40 minutes
Total Time:
80 minutes
Upgrade your enchiladas with a rich and flavorful red mole sauce made from toasted almonds, onions, tomatoes, chipotle chiles, raisins, and cinnamon.
Ingredients:
  • 2 tablespoons finely chopped unsalted whole natural almonds
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 canned chipotle peppers in adobo sauce
  • 0.25 cup raisins
  • 0.25 teaspoon kosher salt
  • 0.125 teaspoon ground black pepper
  • 1 dash ground cinnamon
  • 1 cup Swanson® Mexican Tortilla Flavor Infused Broth
  • 2 cups shredded cooked chicken
  • 0.75 cup Mexican blend cheese
  • 8 (6 inch) corn tortillas, warmed
  • 0.25 cup sour cream
Instructions:
  • In a medium nonstick skillet, heat the almonds and sesame seeds over medium heat for 4 minutes, stirring occasionally until golden brown. Set aside 1 tablespoon of the almond mixture for later.
  • In a 4-quart saucepan over medium-high heat, warm the oil. Stir in the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper, and cinnamon. Saute for 5 minutes until the onion is soft, stirring occasionally.
  • Transfer the onion mixture to a blender, then add the broth and the rest of the almond mixture. Blend until the mole sauce is smooth. Pour the sauce into a saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
  • Preheat your oven to 400 degrees F, then toss the chicken, 1/2 cup cheese, and 1/2 cup mole sauce in a large bowl.
  • Evenly coat the bottom of an 11x8x2-inch baking dish with 1/2 cup of rich and flavorful mole sauce.
  • Fill each tortilla with a generous 1/4 cup of the chicken mixture, then roll them up. Arrange the filled tortillas seam-side down in the baking dish. Pour the rest of the mole sauce over the tortillas and sprinkle with the remaining cheese before covering the dish.
  • Bake the enchiladas for 25 minutes or until hot and bubbly. Sprinkle with the almond mixture and serve with sour cream.

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