I’ll be the first to admit that this recipe draws by a sip from our CSA box, but it’s easy and delicious and therefore merited a post.  When I first got my Everyday Food magazine and saw the recipe for chicken mole, I flipped right by it.  Mole is a sauce that is notorious for the amount of time and number of ingredients it takes.  But after a couple more passes, I stopped and read the recipe.  It was…not that bad.  Sure, it took a list of ingredients as long as my arm, but I had most of them in the kitchen.  The method was quick – put them all in a blender, transfer to a slow-cooker, ignore for 8 hours.  I can ignore stuff like nobody’s business, so I gave it a shot.  The recipe for chicken mole that follows is directly from the Everyday Food magazine.

4 lb boneless, skinless chicken thighs (I used bone in, skin on with no problems)

coarse salt

1 can (28 oz) whole tomatoes

1 medium yellow onion, roughly chopped

2 dried ancho chilies, stemmed and seeded (in the produce section)

1 large chipotle chile in adobo sauce (with other canned chilies)

1/2 c sliced almonds

1/4 c raisins

3 oz bittersweet chocolate, roughly chopped

3 cloves garlic, smashed and peeled

3 T olive oil

3/4 t cumin

1/2 t cinnamon

cilantro, for serving

Season the chicken thighs with salt and place in a 5-to-6 qt slow cooker.  In a blender or food processor, place all the other ingredients except the cilantro.  Blend until the mixture is smooth.  Pour over the thighs and cook on low for 8 hours.

Serve the chicken over rice, topped with fresh cilantro.

This recipe makes a lot.  Way more than our little family could eat in one meal.  I put half of the chicken in the freezer and pondered how to use it.  It was cooked so tender that it practically shredded itself.  I figured why not try to turn it into some enchiladas.  To make that step, you’ll need the following:

1/2 of the chicken from the recipe above

1 c rice, cooked according to package directions

8 oz cheddar, divided

8 8″ tortillas, corn is traditional, but use what you like

1 jar prepared enchilada sauce

In a large bowl, combine the chicken, rice, and half the cheddar.  Mix until it’s nicely blended.  Scoop the mixture into the 8 tortillas, about 1/2 a cup in each tortilla.  Roll the tortillas and place them in a 9×13 baking dish.  Top with the enchilada sauce and the remaining cheddar.  Bake at 350 until hot and bubbly, 30 minutes.

I love this recipe because it gives so much for not a lot of effort.  At least 3 meals for our family of 2, including the original meal of chicken and rice.  That’s my kind of math!