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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.6
  • Total Fat: 7.0 g
  • Cholesterol: 34.7 mg
  • Sodium: 390.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.6 g

View full nutritional breakdown of Chicken Enchiladas with Mole-style sauce calories by ingredient
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Chicken Enchiladas with Mole-style sauce

Submitted by: CONQUERGRAVITY

Introduction

This delicious Mexican style entree is a little labor intensive, but definitely worth it. The best part is that it can be made ahead and frozen for those weeks when you won't have time to cook. Freeze in individual portions and bake as needed. This delicious Mexican style entree is a little labor intensive, but definitely worth it. The best part is that it can be made ahead and frozen for those weeks when you won't have time to cook. Freeze in individual portions and bake as needed.
Number of Servings: 12

Ingredients



    * Onions, raw, 1 medium (2-1/2" dia)
    * Breakstone Fat Free Sour Cream, 8oz
    * *Kraft 2% Shredded Cheddar Cheese, 1.5 cup
    * *Bell Pepper (Green) 1 Med, Raw
    * Garlic, 1 clove
    * 1 tsp dried parsley
    * 1 tsp dried oregano
    * 1 tbsp chili powder
    *salt and pepper to taste.
    * Corn Tortillas, 12 tortilla, medium (approx 6" dia)
    * *Canola Oil, 1 tbsp
    * Onions, raw, 1 cup, chopped
    * Garlic, .3 cloves, chopped
    * *Organic All-Purpose White Flour 3 tbsp
    * 1 tsp oregano
    * 1 tsp cumin
    * 1/4 tsp cinnamon
    * Chili powder, 5 tbsp
    * Semisweet chocolate, 1 oz
    * Pacific Natural Foods Organic Free Range Chicken Broth, 32 oz
    * Chicken Breast, no skin, 2 breast, bone and skin

Directions

Bring a large pot of water to boil. Add chicken and lower heat. Simmer chicken for 20-25 minutes, until cooked through. Remove chicken from water and shred with a fork.

(If you'd like you can add seasonings and aromatic veggies and use the cooking water as a basic chicken stock)

While chicken is cooking, heat oil in a medium sized saucepan. Add 1 chopped onion and cook until translucent, 2-3 minutes. Add 2-3 cloves chopped garlic, 1 tsp oregano, 1 tsp cumin, and 1/4 tsp cinnamon. Sautee for a few minutes until garlic is tender. Add 3 tbsp flour and 3-5 tbsp chili pepper (to taste). Slowly whisk in 4 cups of chicken stock. Bring to a boil then reduce heat and simmer until sauce thickens. Once sauce is thickened, add 1 oz semisweet chocolate. Allow chocolate to melt and whisk together. Set sauce aside.

Once chicken is shredded, mix together chicken, 1 chopped onion, 1 chopped bell pepper, sour cream, 1 cup shredded cheddar, 1 chopped garlic clove. Add dried parsley, dried oregano, chili powder, salt, and pepper to taste. Mix together.

Fill 12 corn tortillas with chicken mixture. If you are cooking immediately, cover bottom of a baking pan with half the sauce and place tortilla wraps in the pan. Top with the rest of the sauce and 1/2 cup of shredded cheddar. Bake in the oven at 350 degrees for about 20 minutes. Let cool 10 minutes before serving.

If you'd like to freeze these, wrap each individual filled tortilla with plastic wrap and place tortillas in a large freezer bag or container. Freeze sauce separately (I prefer to freeze sauces in ice-cube trays. Once the sauce is frozen, remove cubes and put in a container. They melt easier this way, and then you don't have to use it all at once). When you are ready to eat, simple thaw and bake as above.

Number of Servings: 12

Recipe submitted by SparkPeople user WHENMOSTIWINK.






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