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Ingredients

• 2 dried ancho chiles (about 3/4 ounce)
• 3 dried mulato chiles (about 3/4 ounce)
• 2 dried pasilla chiles (about 1/2 ounce)
• 2 cups water
• 2 tablespoons slivered almonds
• 2 tablespoons unsalted pumpkinseed kernels
• 1 tablespoon sesame seeds
• Vegetable cooking spray
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1 (6-inch) corn tortilla, torn into pieces
• 3/4 cup low-salt chicken broth
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
• 1/2 teaspoon salt
• 1/2 ounce semisweet chocolate, chopped
• 12 (6-inch) corn tortillas
• 3 cups shredded cooked chicken breast (about 1 1/2 pounds skinned, boned chicken breasts)
• 6 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese
• Sliced onions, shredded lettuce, and sliced radishes (optional)

Description

Make It Mexican Tonight With This Delicious Recipe For Chicken Enchiladas Dressed In A Homemade Mole.

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