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Ingredients

• 2 x Dry ancho chiles, (3/4 ounces)
• 3 x Dry mulato chiles, (3/4 ounces)
• 2 x Dry pasilla chiles, (1/2 oz)
• 2 c. Water
• 2 Tbsp. Slivered almonds
• 2 Tbsp. Unsalted pumpkinseed kernels
• 1 Tbsp. Sesame seeds
•     Vegetable cooking spray
• 1/2 c. Minced onion
• 2 x Cloves garlic, crushed
• 1/4 tsp Grnd cinnamon
• 1/4 tsp Grnd cumin
• 1/8 tsp Grnd cloves
• 1 x Corn tortilla, (6-inch)
• 3/4 c. Low-salt chicken broth
• 14 1/2 ounce No-salt-added whole tomatoes, (1 can) liquid removed and minced
• 1/2 tsp Salt
• 1/2 ounce Semisweet chocolate, minced
• 12 x Corn tortillas, (6-inch)
• 3 c. Shredded cooked chicken breast, boned
• 6 Tbsp. Shredded Monterey Jack cheese, (1-1/2 ounces)
•     Sliced onions
•     Shredded lettuce and sliced radishes

Description

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…

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