*** Easy & Delicious Chicken Mole Enchiladas

• 2/3 cup Brazil nuts (or mixed nuts including brazil nuts)
• 2 garlic clove, coarsely chopped
• 3 (10oz) cans diced tomatoes Southwest style
• 1 medium red onion, coarsely chopped
• 4 tsp chili powder
• 2 tsp ground coriander
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• 1/2 cup chicken broth (or water)
• 2 oz semisweet chocolate, finely chopped
• 1/2 cup shredded Monterey Jack cheese (2oz)
• 8 corn tortillas

Combine nuts and garlic in food processor and process until nuts are finely ground. Add tomatoes, onion, chili powder, coriander, salt and pepper; pulse until smooth.

Spray medium Dutch oven with nonstick spray and set over medium heat. Add chicken and cook, turning frequently, until golden brown, about 10 minutes; transfer to plate. Add tomato mixture and broth; cook, stirring 5 minutes. Add chocolate and cook, stirring frequently, until melted, about 4 minutes.

Return chicken to pot. Simmer, covered, stirring occasionally, until chicken is cooked through, about 30 minutes.

Preheat oven to 400 F.

Remove chicken and shred. Use the KitchenAid mixer (standard dough mixer blade) on medium speed to shred the chicken, or a pair of forks. Add some of the sauce to the chicken to make sure it is well-sauced. Spread 1/4 cup of the sauce into an 8" square dish. Fill the tortillas with chicken mixture, roll them closed, then place them in the dish. Cover with the remaining sauce. Top with 2 oz (1/2 cup Monterey Jack cheese). Bake until cheese is melted and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving. 

Makes 8 servings, 11 WW PointsPlus each.