MOLE CHICKEN ENCHILADAS
Chevy's Fresh Mex Restaurant Recipe
1/2 cup shelled pumpkin seeds
6 tablespoons sesame seeds
1/2 cup grated Mexican chocolate
2 tablespoons water
4 cups Red Chile Sauce
1/2 teaspoon chipotle puree
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon olive oil
2 pounds cooked boneless skinless chicken meat, shredded
2 teaspoons chopped garlic
1 cup onions, chopped
2 cups chopped tomatoes
12 corn tortillas
1 avocado, thinly sliced
4-6 cilantro sprigs
To make the Sauce: Toast the pumpkin seeds and 4 tablespoons of the sesame seeds in a saute pan over medium high heat until lightly browned. Stir often to prevent the seeds from burning.
In the top of a double broiler over medium low heat, combine the chocolate and water and melt until smooth. In a separate saucepan or in the microwave, heat the red sauce. Combine half the warm red sauce, chipotle puree, pumpkin and sesame seeds, and cinnamon in a blender or food processor and puree. Add the pureed sauce mixture and the chocolate mixture to the remaining red sauce and bring to a boil. Once boiling, decrease the heat to low and keep warm, stirring occasionally.
To make the Filling: Heat the olive oil in a large heavy skillet over medium high heat, saute the chicken, garlic, and onions for 5 minutes. Add the tomatoes and saute for another 5 minutes. Add a a/2 cups of the sauce, increase the heat to high and bring to a boil. Decrease the heat to low, and simmer for 20 minutes, stirring occasionally.
To make the Enchiladas: Preheat the oven to 375 degrees. Lay 6 of the tortillas on a baking sheet and place in the oven for 3 to 4 minuted to warm and soften them. Remove from the oven. Set a tortilla on your work surface and spoon about 1/3 cup of the filling in a line down a center of the tortilla. Loosely roll up the tortilla and place in a 9 by 13 inch baking pan. Warm and fill the remaining 6 tortillas, adding them to the baking pan. Cover the enchiladas with he remaining 2 1/2 cups of sauce, and bake in the oven for 15 to 20 minutes, or until the enchiladas are warm throughout.
To Serve: Sprinkle the remaining 2 tablespoons of sesame sees over the enchiladas. Garnish with a few dollops of sour cream, fanned out avocado slices, and cilantro sprigs.