Chicken Mole Enchiladas

1. 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. 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. 3

   Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and saute 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside.

4. 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. 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. 6

   Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350u00b0 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 350u00b0 for 20 minutes.

7. 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.

* Per serving · 4 servings · Values may vary.