Spicy Chicken Enchiladas with Red Mole Sauce

Recipe View Toast the Almonds and Sesame Seeds: In an 8-inch nonstick skillet over medium heat, toast the almonds and sesame seeds for about 4 minutes, stirring constantly, until they are golden brown. Set aside 1 tablespoon of this mixture for garnish. (4 minutes)

Recipe View Sauté the Aromatics: Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. (4 minutes)

Recipe View Build the Mole Base: Stir in the drained diced tomatoes, chipotle peppers in adobo sauce, raisins, salt, black pepper, and cinnamon. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. (5 minutes)

Recipe View Blend the Sauce: Carefully transfer the onion mixture to a blender. Add the Mexican Tortilla Flavor Infused Broth and the remaining almond-sesame mixture. Blend until smooth, creating a rich mole sauce.

Recipe View Simmer the Mole: Pour the mole sauce back into the saucepan and bring to a gentle boil over medium heat. Reduce the heat to low and simmer for 5 minutes, stirring frequently, until the sauce slightly thickens. (5 minutes)

Recipe View Prepare the Chicken Filling: Preheat your oven to 400 degrees F. In a large bowl, combine the shredded cooked chicken, 1/2 cup of the Mexican blend cheese, and 1/2 cup of the mole sauce. Mix well to ensure the chicken is evenly coated.

Recipe View Assemble the Enchiladas: Spread 1/2 cup of the mole sauce evenly across the bottom of an 11x8x2-inch baking dish.

Recipe View Fill and Roll: Spoon about 1/4 cup of the chicken mixture into the center of each warmed corn tortilla. Roll the tortillas tightly around the filling and place them, seam-side down, in the prepared baking dish.

Recipe View Top and Bake: Pour the remaining mole sauce over the filled enchiladas. Sprinkle the remaining Mexican blend cheese evenly over the top. Cover the baking dish with foil.

Recipe View Bake: Bake for 25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. (25 minutes)

Recipe View Garnish and Serve: Remove the foil and sprinkle the reserved almond-sesame mixture over the enchiladas. Serve hot with a dollop of sour cream.