Chicken molé poblano

Source: Deann Hilterbrand, Salt Lake City, Ut.



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1 cup chunky salsa
1/4 cup creamy peanut butter1/4 cup raisins
1 small chipotle Chile in adobo sauce (from 7-ounce can), seeded
1/2 cup chicken broth
1 clove garlic, finely chopped
2 tablespoons semisweet chocolate chips
2 tablespoons ground ancho Chile pepper or chili powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground coriander
1 pound boneless skinless chicken breasts
4 flour tortillas for burritos (from 11.5-ounce package)
1 avocado, pitted, peeled and thinly sliced
1/2 cup crumbled queso fresco or fresh mozzarella cheese
1/2 cup sour cream
In a blender or food processor, place salsa, peanut butter, raisins, chipotle Chile, broth, garlic, chocolate chips, ground Chile pepper, pumpkin pie spice and coriander.
Cover; blend until smooth.
In 12-inch skillet, place chicken breasts; add salsa mixture. Heat to boiling over medium heat, turning chicken occasionally to coat with sauce.
Reduce heat to low.
Cover; simmer about 20 minutes, stirring sauce occasionally, until juice of chicken is clear when center of thickest part is cut (170 degrees).
Remove chicken from skillet to cutting board; cut crosswise into 1/4 -inch slices.
Return chicken to skillet; stir to coat with sauce.
Heat tortillas as directed on package.
To serve, place each tortilla on serving plate; spoon 1/4 of the chicken and sauce mixture onto each tortilla.
Top with avocado, cheese and sour cream.
Fold tortillas in half over filling.
Serve immediately.

Makes 4 servings.