Mole Chicken Enchiladas

I found this recipe in the Detroit Free Press and it's a keeper.  Terrific flavor, a super easy version of this classic Mexican sauce.  


1 small yellow onion, quartered
1 clove garlic
1 C. peanut butter
1 C. water
1/2 C. chicken broth
1/2 C. chopped tomatoes
1 slice soft sandwich bread
1 Tbsp. hot sauce
1 Tbsp. Cocoa powder
1 tsp. Ancho chili powder
1/2 tsp. ground cumin
1/4 tsp. cinnamon
juice of 1 lime
salt and pepper to taste
Meat from a 2# rotisserie chicken, pulled
8 corn tortillas
1/2 C. crumbled queso blanco cheese
1/2 C. Salsa
2 green onion, sliced thin
cilantro sprigs
1 jalapeño, sliced

Preheat Broiler.

In a blender, combine the first 13 ingredients and blend until smooth.  Transfer mixture to a large sauté pan and simmer over medium heat, stirring often, cook for about 8-10 minutes.  Correct seasoning with salt and pepper, then add chicken meat to sauce and stir well.  Return to a simmer and cook just until chicken is warmed through.
Wrap the corn tortillas in a damp paper bowl, then microwave for 45 seconds or until tender.  One at a time, spoon some of the mole chicken filling down the center of each tortilla.  Roll, then place in a glass baking dish seam side down.  Repeat until all the tortilla are in the dish.  Spoon the salsa over the top and sprinkle the cheese, jalapeño, and green onion on top.  Place dish under the broiler for 3-4 minutes until cheese starts to melt.

Remove and sprinkle the cilantro on top of dish, serve and enjoy!