![Red Mole Chicken Enchiladas Red Mole Chicken Enchiladas](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/bb82f705b173735d41fcc7d61cdd7e6c/Derivates/27a65388adcfd2cb6b117b239112525119d47052.jpg)
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Ingredients
- 10 ½ oz Oaxaca cheese, in pieces
Mole
- 1 oz dried pasilla chilies, destemmed and deseeded
- 2 oz dried ancho chilies, destemmed and deseeded
- 1 corn tortilla, toasted, loosely crumbled
- 1 ½ oz Mexican chocolate tablet, broken into pieces
- 1 oz raisins
- 1 ½ oz almonds
- 1 ½ oz toasted sesame seeds
- ⅛ tsp anise seeds
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- 1 whole clove
- 7 oz Roma tomatoes, cut into pieces
- 2 oz white onion
- 2 garlic cloves
- 1 oz unsalted butter
- 1 tbsp sugar
- 1 tsp salt
- 28 oz water
- 21 oz chicken breasts, skinless, boneless, quartered
Enchiladas
- vegetable oil, to fry
- 18 corn tortillas
-
sour cream, to garnish
or Mexican crema, to garnish - 1 avocado, thinly sliced, to garnish
- Nutrition
- per 1 portion
- Calories
- 3034.5 kJ / 749.3 kcal
- Protein
- 43.4 g
- Carbohydrates
- 62.3 g
- Fat
- 38.7 g
- Saturated Fat
- 15.1 g
- Fibre
- 14.1 g
- Sodium
- 838.9 mg
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