Chicken Enchiladas with Vindaloo Mole
"The Vindaloo Mole is a versatile sauce that can be used for many other recipes besides this one for enchiladas. Use the enchilada filling as a filling for chile rellenos with the mole sauce ladled over. It would also be great as a sauce over simple roasted chicken, served with white rice and black beans. For sandwiches, mix the mole in with cooked chopped brisket and serve on a buttered, toasted bun with bread and butter pickles and sliced red onion. For a dip, serve warm with fried plantain and sweet potato chips."
19 oz red enchilada sauce - I use store bought to make this recipe even easier. It's one of the few canned goods I keep on hand to shortcut many sauces.
½ cup chicken bone broth - Regular chicken stock will work fine if that is what you have on hand.
2 Tbsp smooth peanut butter - I prefer no sugar added. If peanuts are not part of your diet, almond butter or even tahini would make great alternatives.
½ cup dark chocolate chips - I prefer bittersweet but semisweet works just as well. The mole will be a tiny bit sweeter.
1 Tbsp Vindaloo Masala - This amount will give your mole a nice, medium kick. If you prefer less heat, reduce the Vindaloo Masala to ½ Tbsp. If you prefer more kick, add another ½ Tbsp.
¼ tsp ground cinnamon
2 cups chicken breast - I use a store bought cooked rotisserie chicken and then shred to make 2 generous cups. If you do not want to use a store bought rotisserie chicken or you already have chicken at home you need to use, you can place three chicken breasts on a baking sheet, sprinkle them with olive oil, salt, and pepper, and bake at 375°F for 10-15 minutes until cooked through. Set aside until cool enough to handle. Shred into bite-sized pieces.
¼ cup white onion, chopped
2 ½ cups shredded Monterrey Jack
302g corn tortillas - Use 12 5.5-inch tortillas and warm so they don't crack. You can achieve this by simply wrapping them all in one paper towel and microwaving for 15 seconds. Flour tortillas will work fine too if you prefer.
4.3g cilantro - about 1/4 cup
½ cup queso fresco
Preheat oven to 350°F.
In a small sauce pan, combine the canned enchilada sauce with the chicken bone broth, peanut butter, chocolate chips, FC Vindaloo Masala and ground cinnamon. Stir over medium-low heat until sauce is smooth. Set aside.
Place the shredded chicken, chopped white onion, and shredded Monterey Jack cheese in a large bowl. Stir gently to combine.
Add ½ cup of the mole sauce to the shredded chicken, onion, and cheese mixture. Stir gently to combine.
Spray a 9-inch by 13-inch ovenproof casserole dish with nonstick cooking spray. Place ⅓ cup chicken mixture down the center of a warmed tortilla. Carefully roll the tortilla to enclose the filling and place in the casserole dish seam-side down. Continue to fill all the tortillas and place them side-by-side, seam-side down.
Pour the reserved mole over the enchiladas.
Cover with aluminum foil and bake 20-25 minutes. The cheese inside each enchilada should be melted.
Remove from oven. Remove the foil.
Sprinkle the crumbled queso fresco and cilantro over the enchiladas to serve.