Ancho Chile and Chocolate Chicken Mole Enchiladas

Ingredients

• 3 units dried ancho chiles, stems and seeds removed
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 2 ounces Mexican chocolate, coarsely chopped
• 1 cup almonds, toasted
• 1 teaspoon ground cinnamon
• 2 tablespoons raisins

• 12 units corn tortillas
• 3 cups shredded cooked chicken
• 1 cup crumbled queso fresco
• 1 cup chopped fresh cilantro

Method

1. 01
   Toast the ancho chiles on a hot skillet until fragrant, then soak in hot water for 20 minutes until softened.
2. 02
   Drain the chiles, then blend with chicken broth, chocolate, almonds, cinnamon, and raisins until smooth.
3. 03
   Heat oil in a saucepan over medium heat, then add the chile mixture and cook for 15 minutes, stirring frequently.
4. 04
   Preheat oven to 350°F (175°C). Warm tortillas on a skillet to make them pliable.
5. 05
   Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in a baking dish.
6. 06
   Pour the mole sauce over the enchiladas, ensuring they are completely covered.
7. 07
   Bake for 20 minutes until heated through. Sprinkle with queso fresco and cilantro before serving.