Mole Chicken Enchiladas

This is a recipe for the famous Mexican dish that tastes authentic, but doesn’t take much time at all to prepare.

Ingredients

• 1 small onion, quartered
• 1 clove garlic
• 1 cup peanut butter
• 1 cup water
• 1/2 cup chicken stock
• 1.2 cup diced tomatoes
• 1 slice sandwich bread
• 1 tbsp chilli sauce
• 1 tbsp cocoa powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• Meat from a 1kg cooked chicken, chopped into bite-size pieces
• Juice of 1 lime
• Salt and black pepper
• 8 corn tortillas
• 1/2 cup crumbled cheddar cheese

Directions

1. In a blender, combine the onion, garlic, peanut butter, water, broth, tomatoes, bread, hot sauce, cocoa powder, chili powder, cumin, cinnamon and lime juice. Blend until smooth, then transfer to a large saute pan. Bring to a simmer over medium heat, stirring often, and cook for 8 minutes. Season with salt and pepper to taste.

2. Add the chicken meat to the pan and stir well. Return to a simmer and cook just until the chicken is heated through.

3. Wrap the corn tortillas in a damp paper towel, then microwave for 20 seconds, or until tender.

4. One at a time, spoon some of the mole chicken filling down the centre of each tortilla. Roll, then arrange on a serving platter. Repeat with remaining tortillas and filling. Spoon a bit more of the filling over the rolled enchiladas, then crumble the cheese over them.