Follow these steps for perfect results
almonds
finely chopped, unsalted, whole, natural
sesame seeds
olive oil
onion
chopped
garlic
minced
diced tomatoes
drained
chipotle peppers in adobo sauce
canned
raisins
kosher salt
ground black pepper
ground cinnamon
Mexican Tortilla Flavor Infused Broth
shredded cooked chicken
Mexican blend cheese
corn tortillas
warmed
sour cream
Toast almonds and sesame seeds in a dry skillet until golden brown. Reserve 1 tablespoon.
Heat olive oil in a saucepan and sauté onion, garlic, tomatoes, chipotle peppers, raisins, salt, pepper, and cinnamon.
Blend the sautéed mixture with chicken broth until smooth to create the mole sauce.
Simmer the mole sauce until slightly thickened.
Preheat oven to 400°F (200°C).
Combine shredded chicken, cheese, and some of the mole sauce.
Spread mole sauce in the baking dish.
Fill warmed tortillas with chicken mixture and roll them up.
Place the enchiladas seam-side down in the baking dish.
Pour remaining mole sauce over the enchiladas and top with cheese.
Bake until hot and bubbly.
Garnish with reserved almond mixture and serve with sour cream.
Expert advice for the best results
Adjust the amount of chipotle peppers to control the spiciness.
Use pre-cooked rotisserie chicken for convenience.
Grate your own cheese for better melting.
Everything you need to know before you start
20 minutes
Mole sauce can be made 1-2 days in advance.
Serve enchiladas hot, garnished with sour cream and a sprinkle of fresh cilantro (not listed in the original ingredients, but typical).
Mexican Rice
Refried Beans
Guacamole
Pairs well with the spice.
Complements the flavors of the mole sauce.
Discover the story behind this recipe
Enchiladas are a staple in Mexican cuisine, often served during celebrations.
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