12 Corn tortillas

1 cup shredded cheese

Ingredients: 1 cup shredded cheese

1/2 cup chopped onion

– half cup chopped onion

1/4 cup chopped cilantro

– 1/4 cup chopped cilantro

For the Mole Sauce

Ingredients:

For the Enchiladas:

• 12 corn tortillas
• 1 cup shredded cooked chicken
• 1 cup shredded Mexican cheese blend
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/4 cup chopped cilantro

For the Mole Sauce:

• 2 tablespoons vegetable oil
• 1 cup pumpkin seeds
• 1 cup peanuts
• 1 cup sesame seeds
• 1 cup raisins
• 1/2 cup pepitas
• 1/4 cup cocoa powder
• 1/4 cup chili powder
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cumin
• 1 teaspoon floor cloves
• 1 teaspoon ground black pepper
• 1 massive onion, chopped
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 bay leaf
• Salt to taste

1/4 cup vegetable oil

Vegetable oil is a kind of fats that is extracted from crops. It is a common cooking ingredient that’s used in a selection of dishes. Vegetable oil is an effective source of essential fatty acids, which are essential for human health.

In this recipe, vegetable oil is used to fry the tortillas. This gives the tortillas a crispy texture and helps to seal within the flavors of the filling. Vegetable oil can additionally be used to sauté the greens and meat which are used in the filling.

When selecting a vegetable oil, it is necessary to select one that’s high in monounsaturated and polyunsaturated fats. These kinds of fats are thought-about to be healthy fats and may help to lower levels of cholesterol.

Some good selections for vegetable oil include olive oil, canola oil, and avocado oil. These oils are all excessive in monounsaturated and polyunsaturated fat and have a comparatively low smoke level, which makes them best for cooking.

1/2 cup allpurpose flour

For the enchiladas:

1/2 cup all-purpose flour

3 cups chicken broth

Made from boiled chicken bones, meat, or greens, chicken broth is a flexible ingredient that adds umami and depth to many dishes.

For this recipe, you will want 3 cups of chicken broth. If you do not have any on hand, you might make your personal by simmering chicken bones or meat in water for several hours.

You can also use vegetable broth or water instead, but the taste of your mole sauce is not going to be as rich.

1 cup unsweetened chocolate

Ingredients

1 cup unsweetened chocolate

1/2 cup peanut butter

Ingredients:

• 1 (12-ounce) package deal corn tortillas

• half cup peanut butter

• half of cup grated cheddar cheese

• half of cup grated mozzarella cheese

• 1/4 cup shredded chicken

• 1/4 cup canned black beans, drained and rinsed

• 1/4 cup chopped onion

• 1/4 cup chopped bell pepper

• 1/4 cup salsa

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (15-ounce) can corn, drained

• 1 (10-ounce) can diced tomatoes with green chiles, undrained

• 1 (15-ounce) can tomato sauce

• half cup chicken broth

• 1 tablespoon chili powder

• 1 teaspoon floor cumin

• half teaspoon salt

• 1/4 teaspoon black pepper

• 1 cup shredded Mexican cheese blend

• half cup sour cream (optional)

• 1/4 cup chopped contemporary cilantro (optional)

1/4 cup raisins

1/4 cup raisins

1/4 cup almonds

1/4 cup almonds

1/2 teaspoon cinnamon

14 g

1/4 teaspoon floor cloves

Cloves are the aromatic dried flower buds of a tropical evergreen tree. The taste of cloves is warm, candy, and pungent, with a slight bitterness. They are used complete or floor in a wide selection of culinary purposes, together with spice blends, marinades, baked goods, and beverages.

Ground cloves are a standard ingredient in lots of spice blends, corresponding to pumpkin pie spice and garam masala. They are additionally used to taste meat dishes, such as pork, lamb, and beef. In addition, floor cloves can be added to baked goods, such as cookies, muffins, and pies, for a heat and fragrant taste.

When using floor cloves, it is essential to use them carefully, as they can easily overpower different ingredients. A good rule of thumb is to use no more than 1/4 teaspoon of ground cloves per recipe.

1/4 teaspoon salt

• 1/4 teaspoon salt

1/8 teaspoon ground cumin

Cumin is a spice that is produced from the dried seeds of the Cuminum cyminum plant. It has a heat, earthy taste and is commonly used in Mexican, Indian, and Middle Eastern cuisine.

In this recipe, floor cumin is used to add taste to the mole sauce. Mole sauce is a fancy and flavorful sauce that’s made with quite so much of components, together with chili peppers, spices, nuts, and chocolate. The cumin adds a heat, earthy taste to the sauce that complements the other elements.

To use floor cumin in this recipe, merely add it to the other ingredients within the mole sauce. You can regulate the amount of cumin to taste. If you want a more intense taste, add extra cumin. If you desire a milder taste, add less cumin.

1/8 teaspoon black pepper

This ingredient adds a refined warmth to the dish without overpowering the other flavors.

1 tablespoon sugar

1 tablespoon sugar

For Assembly

Ingredients for the Mole Sauce:

• 2 dried ancho chiles
• 2 dried guajillo chiles
• 2 dried pasilla chiles
• 2 dried mulato chiles
• 1 dried chipotle chile
• 2 tablespoons vegetable oil
• 1 massive onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon floor cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 4 cups chicken broth
• 1/2 cup peanut butter
• 1/4 cup semisweet chocolate chips
• 1/4 cup raisins
• 1/4 cup pepitas (pumpkin seeds)

Ingredients for the Chicken Enchiladas:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1/2 cup chopped pink onion
• 1/2 cup chopped cilantro
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

For Assembly:

• Preheat the oven to 350 levels F (175 degrees C).
• Spread 1 cup of the mole sauce in the bottom of a 9×13-inch baking dish.
• In a large bowl, combine the chicken, black beans, corn, purple onion, and cilantro.
• Fill each tortilla with about half of cup of the chicken combination and roll up.
• Place the enchiladas seam-side down in the ready baking dish.
• Pour the remaining mole sauce over the enchiladas.
• Sprinkle the cheddar cheese and Monterey Jack cheese over the enchiladas.
• Bake for 20-25 minutes, or till the cheese is melted and bubbly.
• Serve instantly.

Sour cream, for serving

Ingredients:

• 1 cup sour cream, for serving

Guacamole, for serving

Avocado

Salt

Lemon Juice

Red Onion

Cilantro

Jalapeno Pepper (optional)

Tomato