4.8 from 72 votes
Chicken Enchiladas With Mole
Chicken Enchiladas with Mole feature shredded chicken and cheese wrapped in flour tortillas, smothered in a rich mole sauce made with ancho chiles, fire-roasted tomatoes, chocolate, and spices. The mole’s complex flavor and smooth texture complement the tender filling, creating a satisfying baked casserole that develops a melded, saucy character after baking.
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Servings:
4
Calories:
1412 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1412
% 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.