Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.




Mole Chicken Enchiladas

Chevy's Fresh Mex Restaurant Recipe

Serves 4-6

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
sour cream
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.

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