Simple Mole Enchilada Recipe with Shredded Chicken – Mary's Delishes LLC

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 chipotle pepper, chopped
• 2 teaspoons ground ancho chile pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• 1 teaspoon adobo sauce from the chipotle pepper can (more if you like a bit more heat!)
• 1 (14.5 ounce) can diced tomatoes with green chiles
• ½ teaspoon salt
• ⅔ cup almond or peanut butter
• ½ cup raisins
• 1 tablespoon orange zest (about 1 medium orange)
• 2 to 3 cups vegetable or chicken stock
• 2 ounces bittersweet Mexican chocolate, like Taza brand, finely chopped
• Salt and pepper to taste
• ⅓ cup vegetable oil, as needed
• 8 six-inch tortillas
• 3 cups loosely packed shredded cooked chicken or 1 batch of my Simple Instant Pot™ Shredded Chicken Recipe
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup mashed sweet potatoes (about 1 large sweet potato, roasted, peeled and mashed)
• ½ cup crumbled queso fresco
• ¾ cup crumbled queso fresco
• 2 tablespoons pepitas
• ¼ cup finely chopped red onion
• 2 tablespoons chopped cilantro