Chicken Mole Enchiladas

Category	Main dish
Classification	Mexican
Added By	Phyllis Watson
Added On	Sat Jun 22 13:04:06 UTC 2013
Prep Time
Yield	1 9x13 pan (12 corn tortillas)
Source	Heidi Peterson
Comment	aka chocolate enchiladas

Ingredients

3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 tablespoon fresh oregano (1 teaspoon dried)
1 teaspoon ground cumin
1 teaspoon ground cinnamon
5 tablespoons ground Mexican chilis (not chili powder) - mild to hot as you like
4 cups meat broth (chicken or beef) beef is richer (seems like an awful lot)
1 ounce semi-sweet baking chocolate
1 pound chicken, pork, beef, turkey - uncooked
12 corn tortillas
1/3 - 1/2 cup chopped black or green olives
1/2 pound grated cheese
ground pumpkin seeds - as an alternative to cheese

Directions

THE SAUCE:
Saute the onion, garlic, oregano, cumin, cinnamon in olive oil until the onions are soft. Add in the chili, and cook for three minutes, stirring constantly or it will burn.
Add the broth, simmer for 30 minutes. Remove from heat and whisk in the chocolate.

THE MEAT: cook, cube or shred. You can cook it on the grill.

ASSEMBLY: Butter the 9x13 baking dish. Mix meat, a little sauce, olives, a little bit of cheese to make the filling. For the corn tortillas - warm them so they won't break. Assemble the enchiladas. Pour remaining sauce and cheese over the enchildas and bake at 375 degrees for 30 minutes.

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