Enchiladas de Pollo con Mole Negro

Name: Enchiladas de Pollo con Mole Negro
Ingredients: 1 1/2 lbs Boneless, skinless chicken breasts; 1 cup Mole negro; 6 Tortillas; 1 medium Onion; 3 cloves Garlic; 1 tsp Cumin; 1 tsp Chili powder; 1 tsp Salt; 1/2 tsp Pepper; 1/2 cup Queso fresco

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeshighProteingymFoodlowCarbmexicanCuisinelowSugar

Nutrition (per serving)

925Calories

92 gProtein

10 gCarbs

70 gFat

6 gSugar

1200 mgSalt

Ingredients

1 1/2 lbs Boneless, skinless chicken breasts
1 cup Mole negro
6 Tortillas
1 medium Onion
3 cloves Garlic
1 tsp Cumin
1 tsp Chili powder
1 tsp Salt
1/2 tsp Pepper
1/2 cup Queso fresco

Method

Preheat oven to 375°F (190°C), then prepare a baking dish with parchment paper.
Cook chicken in a large skillet over medium-high until browned, about 5–7 minutes, then transfer to a plate and cover with foil to keep warm.
Add onion and garlic to the skillet, cook until tender, about 5 minutes, then stir in cumin, chili powder, salt, and pepper, cook for an additional minute, stirring constantly, until fragrant.
Warm tortillas by wrapping them in a damp paper towel and microwaving for 20–30 seconds, then dip each tortilla in the mole negro, coating both sides, and place a spoonful of the chicken mixture in the center of each tortilla, then roll up and place seam-side down in the prepared baking dish.
Pour the remaining mole negro over the rolled tortillas, then top with queso fresco and bake until the cheese is melted and bubbly, 15–20 minutes, then serve hot.
To make mole negro, combine ancho chiles, mulato chiles, almonds, raisins, garlic, onion, cinnamon, allspice, and chocolate in a blender or food processor, then blend until smooth, about 2 minutes, then season with salt and pepper to taste.