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Mole & Guacamole Enchiladas

yield: 4 total time: 80 minutes
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Ingredients

  • 2 dried ancho chiles
  • 4 pasilla chiles dried, New Mexican, California, Anaheim
  • 1 tablespoon butter
  • 1 onion medium, chopped
  • 3 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 cups chicken stock
  • 1 masa tablesppon
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon honey
  • 2 ounces mexican chocolate chopped, or bitter chocolate + a pinch of cinnamon
  • water Reserved pepper
  • 4 cups chicken cooked chopped/shredded, use leftover grilled chicken or a whole rotisserie chicken
  • 10 ounces shredded Monterey Jack cheese divided
  • 16 corn tortillas
  • 3 teaspoons Sriracha or your favorite hot sauce
  • 3 Haas avocados large ripe
  • 1 lime juiced
  • 2 garlic cloves minced
  • 1 jalapeno seeded and minced
  • 1/4 cup green onion chopped
  • 1/4 cup chopped cilantro
  • 1 plum tomatoes diced
  • salt
  • pepper

Nutrition

  • Calories : 1300 calories
  • Carbohydrate : 104 grams
  • Cholesterol : 220 milligrams
  • Fat : 68 grams
  • Fiber : 26 grams
  • Protein : 82 grams
  • SaturatedFat : 23 grams
  • Sodium : 1130 milligrams
  • Sugar : 24 grams
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