Spicy Chicken Enchiladas with Red Mole Sauce

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

• Preparation Time: 40 mins
• Total Time: 40 mins
• Calories: 439 Calories

Ingredients

• ¼ cup raisins
• ¼ cup sour cream
• ⅛ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 medium onion, chopped
• 1 dash ground cinnamon
• 8 (6 inch) corn tortillas, warmed
• ¼ teaspoon kosher salt
• 2 cups shredded cooked chicken
• 2 canned chipotle peppers in adobo sauce
• 2 tablespoons finely chopped unsalted whole natural almonds
• 1 cup Swanson® Mexican Tortilla Flavor Infused Broth
• ¾ cup Mexican blend cheese

Recipe Instructions

Step 1

Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.

Step 2

Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.

Step 3

Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.

Step 4

Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.

Step 5

Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

Step 6

Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.

Step 7

Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.