Wow! Ive totally been M.I.A for a while havent I? Im sorry! I promise I will start updating this thing on a more regular basis. I just couldnt seem to be able to get back into the swing of things after the holidays.
Have you guys saw the new show on the Food Network called Mexican Made Easy?? It comes on Saturday mornings at 9:30. The host is Marcella Valladolid. Its so nice to see a new face on FN. I love this show. If you havent saw it yet, you must.
This is the first recipe that Ive tried for Mexican Made Easy and I can tell you that I definately wont be my last. This meal is very messy once you start rolling the enchiladas but its worth every bit of it! I know it sounds a bit weird with the combo of some of the ingredients but trust me, its SOO good.
2 large chicken breasts
Salt and pepper
5 dried ancho chiles. stemmed and seeded
1/2 cup hot water
handful of tortilla chips
2 tbsp olive oil
1 1/2 medium onions, chopped
2 garlic cloves, minced
1 3/4 cups chicken stock – I used about 2 cups
3 tbsp creamy peanut butter
1 tbsp sugar
1 tsp dried oregano
5.5 oz Mexican chocolate- I used 1/3 cup bittersweet chocolate chips and 1/2 tsp ground cinnamon
12 corn tortillas, warmed
1/4 cup mexican crema
3/4 cup queso fresco
Season chicken breasts with salt and pepper. Boil until cooked though. Cool and set aside.
For the Mole: Reconstitute the dried anchos by soaking them in 1 1/2-2cups hot water for 15-20 mins. Drain and set aside In a large saucepan, heat the oil over med heat. Add the onions, season with a little salt and saute 3 mins. Then add garlic and cook 2 mins more. Transfer onion and garlic mixture to blender along with handful of tortilla chips, chicken stock,peanut butter, sugar, and oregano. Blend until smooth. Transfer the sauce to a med skillet and bring to boil. Reduce the heat and simmer 20 minutes. Stir in the chocolate and cinnamon. Season the mole with salt and pepper to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
To assemble the enchiladas: Re-heat the shredded chicken if needed. Heat tortillas in microwave until warm (recipe calls for the tortillas to be dipped in hot oil and fried 2 mins to warm, I just microwaved to save calories/fat). One by one, dip warm tortillas into the warm mole (which should be right next to the pan for easy dipping) and place on a cutting board. Working quickly, put about 1/3 cup of chicken in the center. Roll the tortilla like a cigar. Place in serving dish seam side down. Continue to fill all of the tortillas and place them side by side. Pour the remaining, reserved Mole over the top, drizzle with a little mexican crema, sprinkle with queso fresco, and serve.