Chicken Mole Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
42 mins
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Total Time
57 mins
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Servings
4
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Calories
1246 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Mole Enchiladas
Description
Chicken Mole Enchiladas feature a homemade mole sauce prepared by sautéing onion, garlic, bolillo bread pieces, dried chile pods, tomatillo, and tomato before blending with chicken broth, peanut butter, Mexican chocolate, cocoa powder, mole paste, and salt. The sauce is simmered to deepen its flavor. Corn tortillas are quickly fried until softened, dipped in sauce, filled with shredded rotisserie chicken, cheese, and diced onion, then rolled and arranged in a baking dish. The enchiladas are topped with mole sauce and baked to meld the flavors and melt the cheese.
The mole sauce offers a complex mix of mild heat from ancho and California chiles, an earthy cocoa undertone, and creamy peanut butter richness. The shredded chicken absorbs the sauce's flavor, while the soft tortillas provide texture contrast. Baking enhances the melding of ingredients, with the cheese adding creaminess and a tender onion bite.
These enchiladas can be served with traditional sides such as Mexican rice or frijoles de la olla. The recipe’s components allow it to function as a standalone entrée with layered, deep Mexican flavors reflected in each bite.
Ingredients
Mole Sauce:
- 2 tablespoons olive oil
- 1 onion chopped, small
- 2 cloves garlic minced
- 1 bolillo substitute small French roll, cut into1-inch pieces
- 2 ancho chile stemmed, seeded, and diced, dried
- 2 dried red chile pods stemmed, seeded, diced, California variety
- 1 tomatillo husks removed, rinsed, and chopped, large or 2 small
- 1 tomato chopped
- 1 ounce carton chicken broth recommend organic low sodium), divided
- 2 tablespoons peanut butter smooth
- 1.5 ounces Mexican chocolate recommend Nestle-Abuelita, coarsely chopped
- 2 teaspoons cocoa powder
- 3 tablespoons mole paste brand Doña Maria
- 2 teaspoons salt
Enchiladas:
- ½ cup canola oil for frying
- 12 to 18 corn tortillas
- 1 pound chicken store-bought rotisserie, shredded
- 1½ cups cheese Monterrey Jack or Oaxaca, white, shredded
- 1 white onion diced, medium
- 1½ cups queso fresco crumbled
Instructions
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sauté for 10 minutes, until soft.
- Pour half the broth into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
- Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat and fill with shredded rotisserie chicken, cheese, and onion. Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Cover the dish with aluminum foil and bake until warm, about 15 to 20 minutes. Garnish with queso fresco and serve with your favorite side dish.
Notes
- The recipe uses store-bought rotisserie chicken to save time on preparation.
- Fry the tortillas just until softened to avoid sogginess in the enchiladas.
- For assembling, dipping the tortillas lightly in mole sauce before filling helps the sauce adhere well.
- Adjust the number of tortillas (12 to 18) based on their size or preferred portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1246 kcal
% Daily Value*
| Calories | 1246kcal | 62% |
| Carbohydrates | 81g | 27% |
| Protein | 63g | 126% |
| Fat | 78g | 120% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 178mg | 59% |
| Sodium | 3186mg | 133% |
| Potassium | 1424mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 21g | 42% |
| Vitamin A | 7521IU | 150% |
| Vitamin C | 64mg | 71% |
| Calcium | 723mg | 72% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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