Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin, chili powder and lime juice for authentic Mexican flavor. For this classic Mexican mole sauce, Swanson broth is the perfect base. The ingredient list is a bit long but the end result for this rich, complex and delicious sauce is worth the extra effort.
cost per recipe: $9.52
The price is determined by the national average.
cup unsalted whole natural almonds, toasted
tablespoon olive oil
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
can (14.5 ounces) diced tomatoes, drained
drained canned chipotle peppers in adobo sauce
tablespoon lime juice
teaspoon ground cumin
teaspoon chili powder
teaspoon dried oregano leaves, crushed
teaspoon kosher salt
teaspoon ground black pepper
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
cups shredded cooked boneless, skinless chicken breast
cup Mexican blend cheese
corn tortilla (6-inch), warmed
cup sour cream
Place the almonds into a blender. Cover and blend until finely chopped. Reserve 1 tablespoon almonds.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle peppers, raisins, lime juice, cumin, chili powder, oregano, salt and black pepper. Cook for 5 minutes or until the onion is tender, stirring occasionally. Stir in the broth and remaining almonds.
Using a immersion blender, blend the mixture until smooth. Heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
Heat the oven to 400°F. Stir the chicken, 1/2 cup cheese and 1 cup mole sauce in a large bowl.
Spread 3/4 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining 1 3/4 cups mole sauce over the filled tortillas. Top with the remaining 1/4 cup cheese. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almonds. Serve with the sour cream.