Mexican Chicken Mole Enchiladas

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 ancho chiles, dried
• 2 pasilla chiles, dried
• 3 medium tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp unsweetened cocoa powder
• 1 tsp cinnamon, ground
• 1 tsp cumin, ground
• 1 tsp oregano, dried
• 2 cups chicken broth
• 12 corn tortillas
• 1 cup monterey jack cheese, shredded
• 1 medium jicama, julienned
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. 1

   1. In a large pot, cover the ancho and pasilla chiles with water and bring to a boil. Remove from heat, cover, and let soak for 30 minutes until softened.

2. 2

   2. Drain the chiles and add them to a blender along with the tomatoes, onion, garlic, cocoa powder, cinnamon, cumin, and oregano. Blend until smooth.