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Tuesday

enchilada de pollo receta para cuatro


Enchilada with a Mole Sauce

2 cups cooked chicken, shredded ( a great time to use the left over chicken or buy one of those rotisserie chickens at the grocer) -- don't want to use chicken? you can use black beans, beef, tofu, or even fish
2 Tablespoons olive oil
1 medium onion, chopped
2 garlic cloves
1/4 cup Ancho Chile Powder
2 Tablespoons brown sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Cloves Ground
12 tomatillos, pureed (or 15oz crushed tomatoes)
3 Tablespoons Dutch Process Cocoa Powder
3 Tablespoons nut butter
2 cups chicken broth (or water)
8 8” corn tortillas
2 cups cheese

Shred the cooked chicken and set aside.

Warm the oil over medium heat. Add the onions and cook until translucent. Add the garlic, chile powder, brown sugar, cinnamon, cloves and stir until combined. Cook for 2 minutes.

Add crushed tomatillos, cocoa, nut butter and water. Bring to a boil and take off the heat.

Lay each tortilla out and place a few Tablespoons of chicken on one side; sprinkle with cheese and roll tightly.

Pour a thin layer of mole sauce on the bottom of a 9x13 baking dish.

Place the rolled enchiladas into the baking dish.

Top with the rest of the mole sauce.

Layer the rest of the remaining cheese on top.

Bake at 350 degrees for 20 minutes.

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