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The red mole uses almonds, sesame seeds, raisins, chipotle peppers in adobo sauce and cinnamon that takes this sauce to a whole new level of deliciousness. Your taste buds will thank you!

Let's Get Started…

The Ingredients To Gather:

• 2 tablespoons finely chopped unsalted whole natural almonds
• 2 tablespoons sesame seeds
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 canned chipotle peppers in adobo sauce
• 1/4 cup raisins
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 dash ground cinnamon
• 1 cup Swanson® Mexican Tortilla Flavor Infused Broth
• 2 cups shredded cooked chicken
• 3/4 cup Mexican blend cheese
• 8 (6 inch) corn tortillas, warmed
• 1/4 cup sour cream

The Step By Step Directions To Follow:

1. Heat a large skillet over medium heat. Add almonds and sesame seeds. Stir for 4 minutes or until golden brown.
2. Heat in a 4-quart saucepan over medium-high heat. Add onion, garlic, tomatoes, chiles, raisins, salt, black pepper and cinnamon.
3. Place onion mixture into a blender. Add broth and the almond mixture. Cook for 5 minutes or until the mole sauce is slightly thick.
4. Heat oven to 400 degrees F. Mix chicken, 1/2 cup cheese and 1/2 cup mole sauce in large bowl.
   Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
5. Put 1/4 cup chicken mixture in the center of each tortilla. Roll up tortillas around the filling.
6. Put the tortillas, seam-side down, in dish. Add remaining mole sauce over the tortillas.
7. Bake for 25 minutes.

Finished!

This red mole chicken enchiladas is so delicious it may become your family's new favorite dish, so don't be surprised if you find yourself making it several times a month. Serve with a green leaf salad and a Mexican-style dessert for a full meal.

Let Us Know How It Turned Out For You!

Article Source: All Recipes