INGREDIENTS

Mole

1 (14.5-ounce) can no-salt-added diced tomatoes
3 dried ancho chilies, stemmed and seeded
3 cloves garlic, chopped
1 cup chopped onion
2 cups canned chicken broth
⅓ cup raisins
1½ teaspoons dried oregano
½ teaspoon ground cumin
¼ teaspoon cinnamon

Enchiladas

2 cups chopped or shredded, cooked chicken breast
1 cup onion
12 (6-inch) corn tortillas, warmed
1¾ cups crumbled Queso Fresco cheese, divided
Optional Toppings
Avocado slices
Light sour cream
Chopped fresh cilantro

Preparation

Mole

• Place tomatoes, chilies, garlic, onion, broth, raisins, and seasonings in a blender container and cover with a tight-fitting lid. Blend until smooth.
• Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken mole, stirring often. (You should have about 4¼ cups of mole.)

Enchiladas

• Place chicken in a medium bowl and stir in onion and 1 cup of mole.
• Preheat oven to 400°F. Put about 1 cup of warm mole in a large, shallow baking dish. Place one tortilla on a plate, keeping the rest warm as you work. Dip tortilla in warm mole, shaking off excess. Place a few tablespoons of chicken mixture in the center, then top with a heaping tablespoon of cheese. Roll up and place seam side down in the baking dish.
• Repeat with remaining tortillas, chicken, and cheese.
• Pour remaining mole over the top and sprinkle with remaining cheese and bake for 15 minutes.
• Serve hot with avocado slices, light sour cream, and cilantro, if you like.