QUICK CHICKEN MOLE IN TORTILLAS
Provided by Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste.
- Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven.
- To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro.
EASY CHICKEN MOLE
Provided by Marcela Valladolid
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the mole sauce, soak the chiles in 1 1/4 cups water for 15 minutes. Drain well and discard the soaking liquid.
- Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and saute until translucent, 5 minutes. Transfer to a blender with the chiles, chocolate, chicken broth, peanut butter, sugar, oregano and tostadas and blend until very smooth. Transfer the sauce to a saucepan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes.
- Season with salt and pepper. Add the rotisserie chicken pieces and stir to combine.
CHICKEN MOLE
If you're not familiar with chicken mole (pronounced mo-LAY), don't be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
QUICK AND EASY CHICKEN MOLE ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
- For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
- Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
- Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.
CHICKEN MOLE IN TORTILLAS
This is a delicious recipe I got from Michelle Urvater of Food Network. Something very different from our regular fare, that we really enjoy! I don't always use plain AND smoked chicken -- but often use all plain. The smoked chicken does add a special touch to this dish, however.
Provided by Pianolady
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Saute the onions and garlic in the oil for about 10 minutes until tender.
- Add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
- Meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
- Remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
- Add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
- Add the chocolate and simmer a minute until melted.
- Stir in the paste and simmer until thickened.
- Meanwhile, warm the tortillas in the oven.
- To assemble: Put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
- Top with sour cream (and cilantro, if desired).
- Enjoy!
Nutrition Facts : Calories 993.1, Fat 32.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 1702.4, Carbohydrate 139.7, Fiber 11.8, Sugar 15.3, Protein 37.4
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