ENMOLADAS (CHICKEN ENCHILADAS MADE WITH MOLE POBLANO)
I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here: http://nibblesandfeasts.com/2011/05/nestle-kitchens-enmoladas-de-la/
Provided by Tea Girl
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
- Put mixture in large saucepan. Add Abuelita chocolate.
- Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
- Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
- Fill dipped tortillas evenly with cheese; roll and place in serving dish.
- Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.
Nutrition Facts : Calories 151.7, Fat 10.2, SaturatedFat 4.2, Cholesterol 0.1, Sodium 195.7, Carbohydrate 16.4, Fiber 3.7, Sugar 0.6, Protein 3.2
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