Chicken Enchiladas With Mole
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4
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Calories
1412 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Enchiladas With Mole
Description
This recipe prepares a homemade mole sauce by soaking dried ancho chiles in hot water and blending them with onion, garlic, fire-roasted tomatoes, honey, salt, and warm spices. Melted chocolate chips and creamy peanut butter are incorporated last to achieve a glossy, richly flavored sauce with a balance of earthiness, sweetness, and subtle heat. The enchiladas are assembled by layering shredded chicken, cheese, and diced onion in flour tortillas, rolled tightly, and placed seam-side down in a baking dish lightly coated with mole sauce.
The enchiladas are then topped with additional mole sauce and shredded cheese before baking covered with foil until heated through and cheese is melted. This process allows melding of flavors and softening of tortillas. The filling has a tender texture, and the cheese adds creaminess. Optional garnish with avocado, cilantro, cotija cheese, and green onion bring fresh and tangy accents.
These enchiladas make a hearty main course suitable for family dinners or gatherings. The mole sauce offers a complex backdrop that pairs well with the savory chicken and cheese.
The recipe notes that the assembled but unbaked enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months. When baking from frozen, a longer cooking time uncovered is recommended to ensure thorough heating.
Ingredients
For the Mole Sauce:
- 2 cups water hot
- 4 ancho chile stemmed and deseeded, dried
- ¾ sweet onion , roughly chopped
- 1 15- ounce fire-roasted tomatoes canned
- 4 cloves garlic , smashed
- 1 tablespoon honey
- 2½ teaspoons kosher salt
- ⅓ cup chocolate chips melted, semi-sweet
- 3 tablespoons peanut butter creamy
- ½ teaspoon ground cinnamon
To Assemble the Enchiladas:
- 8 to 10 6- inch flour tortillas
- 3 cups chicken shredded
- ½ yellow onion , diced
- 2-3 cups cheese such as cheddar or Monterey Jack, or a Mexican cheese blend, shredded
- 3 cups mole sauce
For Garnish (Optional):
- avocado
- green onion chopped
- cilantro
- cotija cheese
Instructions
For the Mole Sauce:
- In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.
- Add the onion, tomatoes, garlic, honey, and kosher salt and blend on high until smooth.
- Then, add the chocolate chips, peanut butter, and cinnamon and blend for 30 seconds to one minute.
To Make the Enchiladas:
- Preheat the oven to 400°F.
- In a 9x12-inch baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish.
- Fill each tortilla with ¼ cup shredded cheese and ⅓ cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place the seam-side down in the baking dish.
- Repeat and place the enchiladas snugly against one another.
- Pour 1 ½ cups of the sauce over the center of the enchiladas and top with more shredded cheese.
- Tent with aluminum foil and bake for 20 minutes or until warmed through and the cheese is melted.
- Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro, and cotija cheese if desired.
Notes
- Prepare and refrigerate assembled enchiladas up to 3 days ahead or freeze up to 2 months for convenience.
- To bake from frozen, cover with foil and bake at 375°F for 45 minutes, then uncovered for 10 minutes to finish.
- Filling amounts can be adjusted to suit pan size or personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1412 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1412kcal | 71% |
| Carbohydrates | 175g | 58% |
| Protein | 67g | 134% |
| Fat | 50g | 77% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 124mg | 41% |
| Sodium | 3835mg | 160% |
| Potassium | 1538mg | 33% |
| Fiber | 19g | 76% |
| Sugar | 41g | 82% |
| Vitamin A | 10146IU | 203% |
| Vitamin C | 17mg | 19% |
| Calcium | 636mg | 64% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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