Enmoladas (Chicken Enchiladas Made With Mole Poblano)

• 1 cup water
• 1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion)
• 2 chipotle chiles in adobo, from a can seeded if desired
• 2 tablespoons canned adobo sauce from the chipotle chiles
• 1 tablespoon chicken flavor instant bouillon
• 90 g abulita chocolate
• 2 tablespoons vegetable oil
• 8 large corn tortillas
• 2 cups crumbled panela cheese
• toasted sesame seeds
• chopped onion
• chopped fresh cilantro

1. Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
2. Put mixture in large saucepan. Add Abuelita chocolate.
3. Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
4. Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
5. Fill dipped tortillas evenly with cheese; roll and place in serving dish.
6. Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.

water, packet, chiles, chiles, chicken flavor, abulita chocolate, vegetable oil, corn tortillas, panela cheese, sesame seeds, onion, fresh cilantro

Taken from www.food.com/recipe/enmoladas-chicken-enchiladas-made-with-mole-poblano-484066 (may not work)