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Clinton Kelly Chicken Mole Enchiladas

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CHICKEN MOLE ENCHILADAS

  • 1 onion (roughly chopped)
  • 3 cloves garlic
  • 1 jalapenos (seeded)
  • 2 tablespoons vegetable oil
  • salt and freshly ground black pepper
  • 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
  • 1 12 ounce dark beer (such as a stout)
  • juice of half an orange
  • 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)
  • 1 avocado
  • 2 tablespoons cilantro (chopped)
  • 1 white onion (chopped)

Directions

  • 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 the carafe of 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.
  • In a large bowl, add the shredded chicken, 1 cup shredded cheese and 1 cup of mole.
  • To assemble: 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 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. Bake 30 minutes.
  • Top with sour cream, scallions, avocado, white onion and cilantro.Tips
    – Alternatively, toss chicken in mole sauce and serve over rice!
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