Chicken mole enchiladas Recipe

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Chicken mole enchiladas

Ingredients:

2		Dried ancho chiles, (?/td>
		-ozs)
3		Dried mulato chiles, (?/td>
		-ozs)
2		Dried pasilla chiles, (?/td>
		-oz)
2	cup	Water
2	tbsp	Slivered almonds
2	tbsp	Unsalted pumpkinseed kernels
1	tbsp	Sesame seeds
		Vegetable cooking spray
1/2	cup	Chopped onion
2	cl	Garlic, crushed
1/4	tsp	Ground cinnamon
1/4	tsp	Ground cumin
1/8	tsp	Ground cloves
1		Corn tortilla, (6-inch)
3/4	cup	Low-salt chicken broth
14 3/4	oz	No-salt-added whole
		-tomatoes -- (1 can)
		Drained and chopped
1/2	tsp	Salt
1/2	oz	Semisweet chocolate, chopped
12		Corn tortillas, (6-inch)
3	cup	Shredded cooked chicken
		-breast (about 1-1/
		Boned
6	tbsp	Shredded monterey jack
		-cheese -- (1-?ozs)
		Sliced onions
		Shredded lettuce and sliced
		-radishes

Procedures:

1	Recipe by: cooking light, october 1994, page 76 preparation time: 0:05 remove stems and seeds from chiles.
2	Combine chiles and water in a medium saucepan, and bring to a boil; remove combine almonds and pumpkinseed kernels in a small skillet over medium heat add sesame seeds to skillet, and place over medium heat; cook 2 minutes or coat a medium nonstick skillet with cooking spray, and place over medium he place almonds, pumpkinseed kernels, and sesame seeds in a food processor, a pour mixture into a medium nonstick skillet.
3	Add salt and chocolate, and co wrap 12 corn tortillas first in damp paper towels and then in aluminum foil notes : top with sliced onions, shredded lettuce, and sliced radishes, if d