Chicken Mole Enchiladas
User Reviews
5
Chicken Mole Enchiladas
Description
The mole sauce is prepared by sautéing onions and garlic with a blend of warm spices including chili powder, cumin, cinnamon, coriander, cloves, salt, and pepper, along with cornstarch to slightly thicken. After briefly cooking the spices with broth, the mixture is combined in a blender with chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth to create a smooth, complex sauce. Simmering melds the flavors before assembly.
Shredded chicken and cheese are wrapped in softened corn tortillas, then topped with generous portions of the mole sauce and more cheese before the dish is baked. The sauce’s combination of mild heat, sweetness from raisins, and subtle cocoa bitterness complements the poultry well, while the cheese adds creaminess and richness.
These enchiladas can be garnished with cilantro, queso fresco, or sour cream to add freshness or tang. They make a filling and comforting meal suitable for making ahead or entertaining. The recipe suggests good reheating methods and notes that store-bought mole may be substituted for convenience without much compromise.
Leftovers keep in the refrigerator for several days or can be frozen for 3 to 4 months. Reheating is best done in the baking dish covered with foil to maintain moisture and heat evenly, either in the oven or microwave.
Ingredients
Mole Sauce:*
- 1 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1 cup sweet onion finely diced
- 4 cloves garlic crushed
- 1 Tbsp. cornstarch
- 2 Tbsp. chili powder mild or mixed
- 1 tsp. cumin
- ½ tsp. cinnamon
- ½ tsp. Coriander
- ⅛ tsp. cloves
- 1 tsp. salt
- ½ tsp. black pepper
- 2 ½ cups chicken broth
- 1-2 chipotle peppers in adobo sauce with sauce
- 3 Tbsp. almond butter
- ¼ cup raisins
- 2 ½ Tbsp. cocoa powder regular
Chicken Enchiladas:
- 8 corn tortillas white or yellow
- 2 Tbsp. coconut oil olive or avocado oil
- 2 cups chicken shredded
- 2 cups cheese Mozzarella or Monterrey Jack, shredded
Toppings:
- cilantro optional
- queso fresco optional
- sour cream optional
Instructions
How to Make Mole Sauce:
- Place a medium-sized saucepan or skillet over medium heat.
- Add oil and diced onion and sauté for 3-4 minutes.
- Add crushed garlic and continue sautéing for another minute.
- In a small bowl whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper.
- Reduce heat to low and stir in the mixed seasoning ingredients along with the cornstarch. Stir for 1 minute.
- Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
- Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
- Process for 1-2 minutes or until it is completely smooth.
- Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
- You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.
How to Make Chicken Mole Enchiladas:
- Preheat oven to 350°F
- Pour ½ cup of the mole sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
- Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm. Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas. Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of mole sauce.
- Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with the enchilada sauce.
- Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges. Top with the remaining shredded cheese.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
- Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!
Notes
- Store-bought mole sauce can be used as a shortcut if preferred.
- One serving is two enchiladas with sauce.
- Assemble the full dish up to 24 hours before baking or prepare the sauce ahead to save time.
- Store leftovers in airtight containers or covered dishes in the refrigerator up to 4 days or freeze up to 4 months.
- Reheat enchiladas covered in a 300°F oven for 10-15 minutes for even warming.
- Microwave or skillet reheating is also possible but may yield different textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1638mg | 68% |
| Potassium | 999mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 2724IU | 54% |
| Vitamin C | 19mg | 21% |
| Calcium | 464mg | 46% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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