Gourmet Chicken Mole Enchiladas with Avocado Crema & Cilantro Rice

Allergens

N/A

Ingredients

• Chicken breast, 2 large Gluten
• free tortillas, 8 large Enchilada sauce, mole, 16 oz Avocado, 1 large Lime, 1 medium Cilantro, fresh, 1 bunch Rice, white or long
• grain, 1 cup uncooked Chicken broth, gluten
• free, 2 cups Onion, yellow, 1 medium Garlic, cloves, 3 Tomatoes, 4 large Olive oil, extra virgin, 2 tbsp Salt and pepper, to taste Nutmeg, freshly grated, pinch Cumin, ground, 1 tsp Paprika, smoked, 1/2 tsp Chili powder, ancho, 1 tbsp Corn tortilla chips, for garnish Cotija cheese, crumbled, for garnish

Instructions

1. In a large pot, combine chicken broth with one chopped onion, garlic, tomatoes, and spices. Bring to a boil and add chicken breasts. Simmer until cooked through. Remove chicken from the pot and shred using two forks. Reserve broth for later use. Prepare cilantro rice by cooking white or long grain rice according to package instructions, adding reserved chicken broth and chopped cilantro leaves in the last 5 minutes of cooking time. In a blender, combine mole enchilada sauce ingredients and blend until smooth. Assemble enchiladas by spooning shredded chicken onto gluten free tortillas, rolling them up, and placing seam side down in a greased baking dish. Pour the blended mole sauce over the enchiladas and bake at 350°F for 20 minutes or until heated through. Prepare avocado crema by blending halved avocado with lime juice, salt, and pepper.

Chef’s Insight

To add depth to the mole sauce, toast dried chilies in a dry skillet before blending.

Notes

Serve with a refreshing cucumber salad or grilled vegetables for a complete meal.