Enchiladas de Mole de Cacahuate

Ingredients

• Queso fresco (1 cup, crumbled (for garnish))
• Cilantro (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)
• Chicken broth (2 cups)
• Ground cumin (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Cocoa powder (1 tablespoon)
• Tomato paste (2 tablespoons)
• Garlic (2 cloves, minced)
• Onion (1 medium, chopped)
• Dried ancho chilies (3, stemmed and seeded)
• Dried guajillo chilies (2, stemmed and seeded)
• Peanuts (1 cup, unsalted)
• Corn tortillas (10)
• Chicken breasts (2 cups, cooked and shredded)

Instructions

1. In a dry skillet, toast the peanuts over medium heat until fragrant, about 3-5 minutes. Remove from heat and let cool.
2. In the same skillet, toast the dried ancho and guajillo chilies for a few seconds on each side until slightly blistered, about 1-2 minutes. Remove from heat and let cool.
3. In a blender or food processor, combine the roasted peanuts, toasted chilies, chopped onion, minced garlic, tomato paste, cocoa powder, cinnamon, ground cumin, chicken broth, salt, and pepper. Blend until smooth to create the mole sauce.
4. Preheat the oven to 350°F (175°C).
5. In a separate skillet, warm the corn tortillas over medium heat until pliable, about 30 seconds on each side.
6. Dip each tortilla in the mole sauce to coat both sides lightly.
7. Fill each tortilla with shredded chicken and roll it up tightly.
8. Place the filled enchiladas seam-side down in a baking dish and pour the remaining mole sauce over the top.
9. Bake for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling.
10. Garnish with chopped cilantro and crumbled queso fresco before serving.