Mole Chicken Enchiladas
by Amy Love, Real Food Whole Health
Serves 6 (12 enchiladas)
2 TBL organic butter or high-quality lard (non hydrogenated from pastured pigs)
4 pastured chicken breasts, boneless and skinless
3 1/2 cups prepared Mole Sauce
Unrefined sea salt, freshly ground pepper
Organic garlic powder, chili powder and cumin
12 organic (non-GMO) and preferably sprouted corn tortillas
2 cups grated raw cheese of choice (cheddar, jack or colby are good options)
1/4 cup water or stock/broth
Toasted sesame seeds for garnish (reserved from making mole sauce)
Preheat oven to 350.
Season both sides of chicken with spices. In large sauté pan (with lid available), melt butter or lard over medium heat. Add chicken and brown both sides, about 3-4 minutes per side. Put lid on pan and cook chicken until cooked through, about 10 minutes. Keep an eye on the pan and add a bit of stock or water to keep the pan from going dry. When finished, remove and shred chicken.
Warm and soften corn tortillas by desired method. (damp towel method not recommended, using oil (of choice) gives best results)
Grease a glass baking dish (9 x 13 size). Spread a bit of mole sauce on the bottom of the dish. Spoon a bit of the filling into the warmed and soft tortillas and roll them up like a burrito. Place seam side down in prepared baking dish. Repeat until all 12 are rolled.
Warm remaining mole sauce and thin with about a ¼ cup water or broth/stock. It just needs to be pourable- not too thin. Spoon sauce over enchiladas, coating completely. Pour any remaining sauce over the top and sprinkle toasted sesame seeds and remaining cheese over the enchiladas. Bake for about 30-40 minutes or until hot and bubbly. Serve immediately.
Enchiladas can be prepared in advance and refrigerated (overnight) or frozen (for up to 3-6 months). Place glass dish in cold oven, then turn it on, and allow extra time for baking. I will often make 2 dishes of 6 enchiladas each, make one for dinner that evening and freeze the other for the future.