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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture. | 2. Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally. | 3. Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and 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. | 4. Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl. | 5. Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish. | 6. 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 mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish. | 7. Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
natural almond	2	tablespoons	chopped unsalted	51.205	9.1544	1.1282	1.3549
sesame seed	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
chipotle pepper adobo sauce	2		canned	-	-	-	-
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
cinnamon	1	dash	ground	-	-	-	-
chicken	2	cups	shredded cooked	-	-	-	-
mexican cheese	3/4	cup	blend	369.27	4.5837	21.2256	29.6802
corn tortilla	8		warmed	-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.