Login to Save Like

Ingredients

• for the mole sauce:
• 1 C. canned whole tomatoes
• 2 garlic cloves
• 2 Tbsp. flour
• 2 Tbsp. chili powder
• 1 Tbsp. cocoa powder
• 1 tsp. ground cumin
• 2 Tbsp. butter
• 2 Tbsp olive oil
• 2 C. chicken broth or water
• 1 Tbsp. molasses or brown sugar
• 1 Tbsp. tomato paste
• pinch cinnamon
• 2 tsp. salt (reduce if using chicken broth)
• for the enchiladas:
• 1 Tbsp olive oil
• 1 onion, diced
• 2 medium tomatoes, diced
• 1/2 C pitted green olives, diced
• 2 whole chicken breasts, poached and shredded
• 8 8-in corn or flour tortillas
• 8 oz finely shredded Emmentaler or swiss cheese
• 1/4 C pitted green olives, sliced

Description

Since Cheddar Cheese Is Nearly Impossible To Come By Here In Switzerland, I've Taken To Substituting Shredded Emmentaler. Otherwise, These Are Simply Chicken Enchiladas In A Mole Sauce. The Dish Is Somewhat Time-consuming To Prepare, But For Lovers Of Ric

Group Recipes