Well, tonight was a new recipe attempt. I modified the original recipe some (trying to make it a bit healthier). In retrospect, not sure I accomplished my goal. But, it was very tasty!
The original recipe is listed here:
Here is my attempt to recreate Marcela Valladolid's recipe from MEXICAN MADE EASY.
CHICKEN MOLE ENCHILADAS
2 chicken breasts, salt/pepper and bake 15 minutes. Shred chicken into bite size pieces.
4 dried pasilla chiles, stemmed and seeded
1 1/2 cup HOT water
2 handfuls of tortilla chips
2 Tbsp olive oil
1 1/2 medium onions, chopped
3 garlic cloves, minced
2 3/4 cups chicken stock
3 Tbsp peanut butter
1/2 Tbsp sugar
1 tsp oregano
5 oz Mexican chocolate (Ibarra)
12 corn tortillas
Olive Oil Nonstick spray
Queso Fresco cheese
Light sour cream
Soak the dried pasilla chiles by soaking in 1 1/2 cups HOT water for at least 15 minutes. Drain, set aside.
In large saucepan, heat the olive oil. Add chopped onion and saute until translucent. (3 minutes or so) Add garlic. Cook another 2 -3 minutes. Do not burn garlic.
Transfer the following to blender:
1 3/4 cup chicken stock (save rest for later)
Blend until very smooth and creamy.
Transfer sauce to the large saucepan. Bring to boil - be careful! It will splatter. (I know from experience.) Reduce heat to simmer. Cover, and simmer for 20 minutes. Stir in the chocolate. Season with salt and pepper to taste. Add the rest of the chicken broth as needed - mixture can become too thick. I added one additional cup of chicken broth.
Cover bottom of 9x13 baking pan with thin layer of mole sauce. Heat up large flat nonstick griddle. Spray both sides of tortillas with olive oil nonstick spray. Put the tortillas on the hot griddle and saute both sides to soften the tortillas. I did all the tortillas as Larry filled and rolled. Put a spoonful of chicken in the center of tortilla with a tad bit of feta cheese. Roll and place seam side down in the 9x13 dish. Repeat procedure with all tortillas. Ladle mole sauce over top of enchiladas. Top with Queso Fresco (crumbled) cheese and cilantro. Bake at 375 degrees about 15 minutes until warm.
Serve with light sour cream.
We had refried beans w/cheese and warmed tortillas with our enchiladas. Delicious!
**HINDSIGHT: When I repeat this recipe, I will add a bit more salt than I did, a little less feta cheese. The flavors were very interesting together, but I think we might have overdone the feta. I'm wondering if gorgonzola would be milder than the feta??? Still have some playing around to do with perfecting this recipe, but it is pretty darn good!