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Ingredients
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2 tablespoons finely chopped unsalted whole natural almonds
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2 tablespoons sesame seeds
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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1 (14.5 ounce) can diced tomatoes, drained
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2 canned chipotle peppers in adobo sauce
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¼ cup raisins
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¼ teaspoon kosher salt
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⅛ teaspoon ground black pepper
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1 dash ground cinnamon
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1 cup Swanson® Mexican Tortilla Flavor Infused Broth
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2 cups shredded cooked chicken
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¾ cup Mexican blend cheese
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8 (6 inch) corn tortillas, warmed
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¼ cup sour cream
Directions
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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.
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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.
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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.
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Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
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Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
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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.
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Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Tips
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Nutrition Facts (per serving)
439 | Calories |
23g | Fat |
42g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 439 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 10g | 48% |
Cholesterol 54mg | 18% |
Sodium 755mg | 33% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 6g | 23% |
Total Sugars 10g | |
Protein 18g | 36% |
Vitamin C 11mg | 12% |
Calcium 326mg | 25% |
Iron 4mg | 24% |
Potassium 471mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.