CHICKEN MOLE ENCHILADAS
2 cups shredded chicken (from a store bought rotisserie chicken)
2 cup Monterey Jack cheese (shredded)
10 corn tortillas
1/4 cup sour cream
3 scallions (sliced for garnish)
2 tablespoons cilantro (chopped)
1 white onion (chopped)
1 onion (roughly chopped)
3 cloves garlic
1 jalapenos (seeded)
2 tablespoons vegetable oil
1/2 cup brewed coffee
2 ounces unsweetened chocolate (chopped)
1/4 cup raisins
1 tablespoon chili powder
1/2 teaspoon cinnamon
1 teaspoon ground cumin
2 tablespoons dark brown sugar
1/2 cup peanuts (toasted)
1 cup chicken broth
1 cup tomato sauce
12 ounce dark beer (such as a stout)
juice of half an orange
In a large bowl, combine the shredded chicken, 1 cup shredded cheese and 1 cup of mole.
Place tortillas in a resealable bag and microwave on high for 20 seconds to make the tortillas warm and pliable.
In the bottom of a 9X13 baking dish, ladle about 1/2 cup of the mole sauce to coat the bottom of the dish. Place one tortilla on a plate and fill with a generous amount of filling and roll up. Place enchilada seam side down in a 9×13 baking dish. Repeat with remaining tortillas and filling.
Top with remaining sauce and cheese and bake for 30 minutes.
To serve, top with sour cream, scallions, avocado, white onion and cilantro.
For the Mole: Preheat oven to 400°F.
On a sheet pan, toss onion, garlic and jalapenos with vegetable oil, salt and pepper. Roast 10 – 15 minutes, until vegetables are brown and softened.
In a small bowl, add chopped chocolate and pour hot coffee over to melt. Stir to combine.
To a blender, add roasted vegetables, coffee/chocolate mixture, raisins, chili powder, cinnamon, cumin, dark brown sugar, peanuts, chicken broth, tomato sauce, orange juice and beer. Blend until very smooth, transfer to a saucepan. Cook the sauce over medium-high heat for about 15 minutes.
Sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to one week.
Tips: Alternatively, toss chicken in mole sauce and serve over rice!