Chicken chipotle mole enchiladas

• 2 tbsp cooking oil
• 1 lb chicken, diced or shredded
• 1 tbsp dried minced onion
• 2 tsp garlic powder
• 1/2 tsp pepper
• 1 tsp salt
• 1 tbsp ground cumin
• 1 onion, chopped
• 2 clove garlic
• 1 3/4 cup chicken broth
• 1 1/2 tbsp smooth peanut butter
• 1 tbsp brown sugar
• 3 small chipotle peppers in adobo sauce
• 3 tostada shells, crushed
• 1 tsp cumin seeds, toasted
• 1 1/2 oz dark chocolate, cubed
• 1 tsp ground cinnamon
• 1 tsp almond extract
• 2 whole cloves
• 10 small corn tostada shells
• 1/2 cup cooking oil
• 1/4 cup Mexican creme
• 1/2 cup queso fresco, crumbled
• 1 bunch fresh cilantro, chopped

1. In a hot pan, heat oil then add chicken, minced onion and all the spices.
2. Cook until chicken is cooked then set aside.
3. Saute onions and garlic.
4. Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
5. In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves.
6. Simmer on low heat.
7. Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
8. Dip fried tortilla in mole sauce.
9. Then flip tortilla and dip again.
10. Place dipped tortilla on plate and add filling.
11. Roll enchilada then spoon drizzle creme on top.
12. Add some cheese and cilantro.
13. Repeat previous step per enchilada.

cooking oil, chicken, onion, garlic, pepper, salt, ground cumin, onion, clove garlic, chicken broth, butter, brown sugar, peppers, tostada shells, cumin seeds, chocolate, ground cinnamon, almond, cloves, tostada shells, cooking oil, creme, queso fresco, fresh cilantro

Taken from cookpad.com/us/recipes/344537-chicken-chipotle-mole-enchiladas (may not work)