- 2 dried ancho chiles
- 4 pasilla chiles (dried, New Mexican, California, Anaheim)
- 1 tablespoon butter
- 1 onion (medium, chopped)
- 3 cloves garlic (minced)
- 2 teaspoons dried oregano
- 2 cups chicken stock
- 1 masa (tablesppon)
- 3 tablespoons creamy peanut butter
- 1 tablespoon honey
- 2 ounces mexican chocolate (chopped, or bitter chocolate + a pinch of cinnamon)
- water (Reserved pepper)
- 4 cups chicken (cooked chopped/shredded, use leftover grilled chicken or a whole rotisserie chicken)
- 10 ounces shredded Monterey Jack cheese (divided)
- 16 corn tortillas
- 3 teaspoons Sriracha (or your favorite hot sauce)
- 3 Haas avocados (large ripe)
- 1 lime (juiced)
- 2 garlic cloves (minced)
- 1 jalapeno (seeded and minced)
- 1/4 cup green onion (chopped)
- 1/4 cup chopped cilantro
- 1 plum tomatoes (diced)
- Preheat the oven to 350 degrees F.
- Pour 4 cups of boiling water in a large bowl with 2 teaspoons salt. Add the dried chiles to the water and submerge by placing a small dish over the peppers. Allow the chiles to soak in the hot water for at least 15 minutes. Then remove the chiles and discard the stems and seeds, but reserve the pepper water for later. Tear the chiles into small pieces.
- Meanwhile, add the butter and onion to a pot over medium heat. Sauté for 2-3 minutes then add the garlic. Sauté another minute and add oregano, stock, masa, peanut butter, honey and seeded chiles. Simmer for 10-15 minutes.
- Carefully puree the mole base using a KitchenAid® Hand Blender. Then stir in the chopped chocolate. Salt and pepper to taste. (I usually add 1/2-1 teaspoon salt.)
- For the enchiladas
- Now place the chopped chicken in a large bowl and add 1 cup of the mole, 1/2 cup reserved pepper water, half of the cheese, and 1-3 teaspoons sriracha sauce to the mix. Stir and taste to adjust spice level.
- One at a time, dip the corn tortillas into the reserved pepper water to soak and soften. Pull each tortilla out of the water and spoon approximately 3 tablespoons of chicken filling on the tortilla. Roll the tortillas into tubes and place in a rimmed baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the remaining mole over the tortillas in the baking dish. Top with the remaining cheese and bake for 15-20 minutes until warmed through.
- For the guacamole
- Cut the avocados in half, remove the pits, and scoop the flesh out with a spoon. Place the avocado flesh in medium bowl and pour the lime juice over the top. Use a spoon and fork to mash the avocado until mostly smooth.
- Smell your jalapeño to test the heat–you can usually tell if it’s very spicy by the aroma. Stir in the garlic, jalapeño (half or all), green onions, and cilantro. Salt and pepper to taste. Then stir in the diced tomato at the very end.
- Once the enchiladas are out of the oven, scoop them onto plates and top with fresh guacamole! Ole!
PER SERVING *
|Calories1300Calories from Fat610|
|% DAILY VALUE*|
|Calories from Fat610|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.