Enchiladas de Mole de Cacahuate
These enchiladas are filled with shredded chicken and topped with a rich and flavorful peanut mole sauce.
Ingredients - Serves 4
- Queso fresco - For garnish
- Cilantro - For garnish
- Salt and pepper - To taste
- Chicken broth - 2 cups
- Ground cumin - 1 teaspoon
- Cinnamon - 1 teaspoon
- Cocoa powder - 1 tablespoon
- Tomato paste - 2 tablespoons
- Garlic - 3 cloves, minced
- Onion - 1, chopped
- Dried ancho chilies - 2, stemmed and seeded
- Dried guajillo chilies - 4, stemmed and seeded
- Peanuts - 1 cup, roasted and unsalted
- Corn tortillas - 12
- Chicken breasts - 2, cooked and shredded
Let's Get Started
- In a dry skillet, toast the peanuts over medium heat until fragrant. Remove from heat and let cool.
- In the same skillet, toast the dried chilies for a few seconds on each side until slightly blistered. Remove from heat and let cool.
- In a blender or food processor, combine the roasted peanuts, toasted chilies, chopped onion, minced garlic, tomato paste, cocoa powder, cinnamon, ground cumin, chicken broth, salt, and pepper. Blend until smooth to make the mole sauce.
- Preheat the oven to 350°F.
- In a separate skillet, warm the corn tortillas until pliable.
- Dip each tortilla in the mole sauce to coat both sides.
- Fill each tortilla with shredded chicken and roll it up.
- Place the filled enchiladas in a baking dish and pour the remaining mole sauce over the top.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Garnish with chopped cilantro and crumbled queso fresco before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
