Tortillas with chicken stuffed rolled into tubes and baked under chocolate mole sauce.
In Mexico, this is a festive dish often prepared for special occasions, which takes about 4 days, is a snack. Sauce in this recipe is a modified version of the mole sauce, which save your time, however, the sauce has a rich and deep taste. There are so many that can be stored in the refrigerator, therefore, even weekdays can be made special.
Time: 1 hour. thirty min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Enchilada
- 2 chicken breasts
- 1/2 tbsp. olive oil
- 12 pcs corn cakes (15 cm in diameter), warmed up
- 1/4 Art. sour cream
- 3/4 Art. soft crumbled keso fresco cheese or cheese feta
Mole sauce
- 5 pieces. dried smoked pepper ancho blanched, chopped and without seed
- 1.5 tbsp. hot water
- 2 corn tortillas (tortillas) or a handful of regular corn chips
- 2 tbsp. l olive oil
- 1.5 heads chopped medium onion
- 2 cloves of chopped garlic
- 2 tbsp. l peanut butter
- 1 tsp dried oregano
- 1 and 3/4 Art. chicken broth
- 100 gr. broken chocolate mexican chocolate Ibarra *
Recipes with similar ingredients: chicken breast, tortilla, cheese keso fresco, feta cheese, bitter chocolate, cinnamon, anchovy pepper, Peanut Butter, Onion, Garlic, Oregano
Recipe preparation:
- For chicken: Preheat the oven to 190 ° C. Per sheet for put chicken breasts in a baking dish, salt, pepper and sprinkle olive oil. Bake until tender 10-15 minutes. Set aside and let cool, then cut into small pieces. sauce mole blanched: Soak dried chili in 1 1/2 tbsp. hot water for 15 minutes Then drain and set aside. Fry crisp corn cakes until dry and crisp golden color. Cut into pieces and set aside. In the same In a frying pan, heat the oil over medium heat. Add onions, a little salt and passer to a translucent color, about 3 min. Then add garlic and cook another 2 minutes.
- Transfer onions and garlic to a blender with chili, peanut oil and oregano. Pour in the chicken stock and mix until homogeneity. Then pour the sauce into a medium saucepan and bring to boiling at high temperature. Reduce the heat to medium cover and cook for 20 minutes. Add chocolate. Pepper and salt to taste. Leave 1 tbsp. sauce for serving enchilad, and use the rest of the sauce for dipping the tortillas. dish: Pour oil into a medium pan and heat at high temperature. When the oil is warm, put 1 cake and fry until soft for a few seconds. Lift it over the pan, give drain the excess oil, and then dip the fried tortilla in warm sauce (which should be next to the pan for quick dive) and put on a plate.
- Do it fast: put 1/3 of the art. chopped chicken in center of the cake, trying not to fill it completely. Roll up cigar tortilla to wrap the filling and put out the tortilla in a serving dish. Continue to do everything with others cakes and spread them closely together in a dish. Pour top with remaining sauce. You can wrap the dish with cling film and store for 3 weeks in the refrigerator. For repeated heating: Preheat the oven to 180 ° C and put the dish there, heat until the sauce begins to bubble, and the enchiladas warms up, about 20-25 minutes. Add a little before serving sour cream and cheese. Note * Ibarra is Mexican chocolate with cinnamon, which can be purchased at most supermarkets. If a you cannot find ibarra or any mexican chocolate you can replace one bar of Mexican chocolate with a half-bitter bar chocolate with 1/2 tsp ground cinnamon and one drop of almond extract.
