Remove stems and seeds from chiles. Combine chiles and water in a medium saucepan, and bring to a boil; remove from heat. Cover and let stand 1 hour. Drain and set aside. Combine almonds and pumpkinseed kernels in a small skillet over medium heat. Cook for 5 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Add sesame seeds to skillet, and place over medium heat; cook 2 minutes or until lightly browned, shaking skillet frequently. Remove from skillet, and set aside. Coat a medium nonstick skillet with cooking spray, and place over medium heat until hot. Add onion and garlic, and saute 5 minutes or until tender. Add cinnamon, cumin, and cloves, and cook for 1 minute, stirring constantly. Set aside. Place almonds, pumpkinseed kernels, and sesame seeds in a food processor, and process until finely ground. Add tortilla pieces, and process until finely ground. Add chiles, onion mixture, chicken broth, and tomatoes, and process until smooth. Pour mixture into a medium nonstick skillet. Add salt and chocolate, and cook over low heat 5 minutes or until chocolate melts, stirring frequently. Set mole aside. Wrap 12 corn tortillas first in damp paper towels and then in aluminum foil; bake at 350 degrees for 10 minutes or until softened. Spread 1 tablespoon mole over each tortilla; top each with 1/4 cup shredded chicken, and rollup. Place filled tortillas in a 13 x 9-inch baking dish. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings. NOTES : Top with sliced onions, shredded lettuce, and sliced radishes, if desired. To serve, arrange 2 enchiladas on each of 6 serving plates; spoon 1/4 cup mole over each serving, and sprinkle with 1 tablespoon cheese. Recipe by: Cooking Light, October 1994, page 76 Posted to MasterCook Digest by "Christopher E. Eaves"
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 6|
|Calories from Fat: 233 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||34 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 90.3mg||28 %|
|Sodium 222.4mg||8 %|
|Potassium 651.1mg||17 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 32.2g|
|Protein 29.7g||42 %|
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Calories per serving: 497
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