2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bolillo (substitute small French roll), cut into 1-inch pieces
2 dried ancho chiles, stemmed, seeded and diced
2 California red chile pods, stemmed, seeded and diced
1 large or 2 small tomatillos, husks removed, rinsed and chopped
1 tomato, chopped
1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
2 teaspoons cocoa powder
3 tablespoons DOA MARA® Mole Paste
2 teaspoons salt
½ cup canola oil, for frying
12-18 corn tortillas
1 pound shredded store-bought rotisserie chicken
1½ cups white shredded cheese (Monterey Jack or Oaxaca)
1 medium white onion, diced
1½ cups crumbled queso fresco
Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.
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