Enmoladas (chicken Enchiladas Made With Mole Poblano)

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 cup water
• 1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion)
• 2 chipotle chiles in adobo, from a can seeded if desired
• 2 tablespoons canned adobo sauce from the chipotle chiles
• 1 tablespoon chicken flavor instant bouillon
• 90 g abulita chocolate
• 2 tablespoons vegetable oil
• 8 large corn tortillas
• 2 cups crumbled panela cheese
• toasted sesame seeds
• chopped onion
• chopped fresh cilantro

Recipe

• 1 put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. blend until smooth.
• 2 put mixture in large saucepan. add abuelita chocolate.
• 3 cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. set aside; keep warm.
• 4 heat oil in large skillet. fry tortillas one at a time for 2 to 3 seconds to soften. drain tortillas on paper towels. dip tortillas in abuelita mixture.
• 5 fill dipped tortillas evenly with cheese; roll and place in serving dish.
• 6 pour remaining abuelita sauce over tortillas. sprinkle with sesame seeds and top with onion and cilantro; serve immediately.