Chicken Mole Enchiladas

Ingredients

• 2 dried ancho chiles (about 3/4 ounce)
• 3 dried mulato chiles (about 3/4 ounce)
• 2 dried pasilla chiles (about 1/2 ounce)
• 2 cups water
• 2 tablespoons slivered almonds
• 2 tablespoons unsalted pumpkinseed kernels
• 1 tablespoon sesame seeds
• Vegetable cooking spray
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1 (6-inch) corn tortilla, torn into pieces
• 3/4 cup low-salt chicken broth
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, drained and chopped
• 1/2 teaspoon salt
• 1/2 ounce semisweet chocolate, chopped
• 12 (6-inch) corn tortillas
• 3 cups shredded cooked chicken breast (about 1 1/2 pounds skinned, boned chicken breasts)
• 6 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese
• Sliced onions, shredded lettuce, and sliced radishes (optional)

Preparation

1. Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside.
2. Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside.
3. Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and sauté 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.
4. Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth.
5. Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside.
6. Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350° for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and roll up. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350° for 20 minutes.
7. Arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Top with sliced onions, shredded lettuce, and sliced radishes, if desired.