Ingredients:
- 2 dried ancho chiles (about 3/4 oz)
- 3 dried mulato chiles (about 3/4 oz)
- 2 dried pasilla chiles (about 1/2 oz)
- 2 tbsp unsalted pumpkinseed kernels
- 1/8 tsp ground cloves
Directions:
- Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.
- Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
- Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and sauté 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
- Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth.
- Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside.
- Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350° for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and roll up. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350° for 20 minutes.
- Arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Top with sliced onions, shredded lettuce, and sliced radishes, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 753.39 Kcal (3154 kJ) | ||
| Calories from fat | 409.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.48g | 70% | |
|---|---|---|---|
| Cholesterol | 110.64mg | 37% | |
| Sodium | 541.65mg | 23% | |
| Potassium | 691.5mg | 15% | |
| Total Carbs | 38.59g | 13% | |
| Sugars | 6.6g | 26% | |
| Dietary Fiber | 9.18g | 37% | |
| Protein | 51.81g | 104% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 3.5mg | 20% | |
| Calcium | 414.2mg | 41% | |
| Amount Per 100 g | |||
| Calories | 198.18 Kcal (830 kJ) | ||
| Calories from fat | 107.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 70% | |
|---|---|---|---|
| Cholesterol | 29.1mg | 37% | |
| Sodium | 142.48mg | 23% | |
| Potassium | 181.9mg | 15% | |
| Total Carbs | 10.15g | 13% | |
| Sugars | 1.73g | 26% | |
| Dietary Fiber | 2.42g | 37% | |
| Protein | 13.63g | 104% | |
| Vitamin C | 0.6mg | 4% | |
| Vitamin A | 0.3mg | 43% | |
| Iron | 0.9mg | 20% | |
| Calcium | 109mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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