Chicken & Poblano Mole Enchiladas

Preheat oven to 425 F. Grease a 9 x 13 baking dish and set it aside.

Add water and the dried chilies into a pot over medium heat. Once boiling, let it continue to boil for 20 minutes until chilies are tender. Remove from heat and set aside.

In a skillet add pumpkin seeds, cinnamon, pepper and oregano. Toast over medium heat about 5 minutes until seeds are golden and fragrant.

In a food processor dump in chilis, a little of the chili water (don’t discard the water yet, you may need it later), and the seed mixture. Blend into a paste.

In another pot add garlic, diced tomatoes, and the chili paste. Add in a little of the remaining chili water if it needs to be thinned (don’t discard the water yet, you may need it later). Let it come to a simmer then add in chocolate. Simmer about 20 minutes.

In a bowl combine the cooked chicken, pepper, onion, cilantro, taco seasoning and cumin. Toss to combine. Add in a little of the remaining chili water to keep it moist.

Spread out your tortillas on a work surface. On 1 tortilla add a little sauce. Scoop about 1/3 cup of the chicken mixture into each tortilla. Top with a little cheese and roll it up. Set the rolled tortillas into the prepared dish seam side down. Continue until filling and tortillas are gone.

Pour the remaining mole sauce over all the tortillas. Top with the remaining jalapeno jack cheese and olives. Cover the dish with a sheet of foil and bake 35-40 minutes. Remove foil and bake 10 minutes more until crispy.

Enjoy.