Zesty Pomegranate and Ancho Chili Mole Enchiladas

Ingredients

• 8 pieces corn tortillas
• 2 cups shredded cooked chicken
• 1 cup pomegranate seeds
• 1 cup crumbled queso fresco
• 1 cup chopped fresh cilantro

• 3 pieces dried ancho chilies, stemmed and seeded
• 1 cup chicken broth, low-sodium
• 2 tablespoons olive oil
• 1 piece medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 1 ounce dark chocolate, chopped
• 1 cup pomegranate juice
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   Preheat your oven to 350°F (175°C).
2. 02
   In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent, about 5 minutes.
3. 03
   Add the ancho chilies, cumin, and cinnamon to the saucepan, stirring for another 2 minutes until fragrant.
4. 04
   Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes until the chilies are softened.
5. 05
   Transfer the mixture to a blender, adding the dark chocolate, pomegranate juice, sugar, and salt. Blend until smooth.
6. 06
   Return the mole to the saucepan and simmer on low for an additional 10 minutes, allowing the flavors to meld.
7. 07
   In a baking dish, spread a thin layer of the mole sauce. Fill each tortilla with shredded chicken, a sprinkle of pomegranate seeds, and a little queso fresco. Roll up and place seam-side down in the dish.
8. 08
   Pour the remaining mole sauce over the enchiladas, ensuring they are well covered.
9. 09
   Bake in the preheated oven for 20-25 minutes until heated through and the cheese is melted.
10. 10
    Garnish with remaining pomegranate seeds, fresh cilantro, and additional queso fresco before serving.