Chicken Enchiladas in Red Mole Sauce

Chicken Enchiladas in Red Mole Sauce

For the Mole:
1 cup bean stock (chicken, beef, or vegetable will also work)
4 cups vegetable juice
5 cloves garlic
1/2 small onion
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 bay leaf
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Mexican paprika
1 oz. dark unsweetened chocolate (at least 78% cacao)
1/4 cup red wine vinegar
1 teaspoon black pepper
salt
1 jalapeño pepper, grated
1 teaspoon cumin (ground)
2 teaspoons ground cloves

For the enchiladas
6 corn tortillas
1 cup grated sharp cheddar cheese
1 chicken breast, boiled, and shredded
1 cup black beans
1 cup chopped cilantro

In a food processor, puree the onions, garlic, and coriander. Add and saute to olive oil in saucepan. Then, add bay leaf and red pepper flakes. Saute until the mixture is tender, but not browned. Next, add the stock, oregano, thyme, paprika, black pepper, cloves, and cumin. Simmer over medium heat for 1/2 hour. Next, add the vegetable juice, grated jalapeño, red wine vinegar, dark chocolate and continue to cook over low-medium heat until the sauce is thickened.

To make the enchiladas, pour a layer of sauce onto the bottom of the casserole pan. Then, place beans, mole, and shredded chicken in even amounts into each tortilla. Fold and place into the pan. Pour the remaining mole over the tortillas. Place shredded cheese on top, and bake at 375 degrees for 1/2 to 1 hour until the cheese begins to bubble. Top with cilantro when finished baking.

Serves approximately 6.