Chicken Mole Enchiladas

Name: Chicken Mole Enchiladas
Prep time: 15 min
Cook time: 42 min
Total time: 57 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil; 1 small onion; 2 cloves garlic; 1 bolillo; 2 dried ancho chiles; 2 California red chile pods; 1 large or 2 small tomatillos; 1 tomato; 1 32-ounce carton chicken broth; 2 tablespoons smooth peanut butter; 1.5 ounces Mexican chocolate; 2 teaspoons cocoa powder; 3 tablespoons Doña Maria mole paste; 2 teaspoons salt; ½ cup canola oil; 12 to 18 corn tortillas; 1 pound shredded store-bought rotisserie chicken; 1½ cups white shredded cheese; 1 medium white onion; 1½ cups Crumbled queso fresco

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
57 mins
Servings
4
Calories
1246 kcal
Course
Main Course
Cuisine
Mexican

Chicken Mole Enchiladas

Uriah Moody

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This simple flavorful mole sauce gives you the soul of traditional mole without all the hard work. Fill lightly fried corn tortillas with shredded chicken and smother them in this delicious mole sauce for chicken mole enchiladas.

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Ingredients

Servings

Mole Sauce:

2 tablespoons olive oil
1 small onion chopped
2 cloves garlic minced
1 bolillo substitute small French roll, cut into1-inch pieces
2 dried ancho chiles stemmed, seeded, and diced
2 California red chile pods stemmed, seeded, diced
1 large or 2 small tomatillos husks removed, rinsed, and chopped
1 tomato chopped
1 32-ounce carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate recommend Nestle-Abuelita, coarsely chopped
2 teaspoons cocoa powder
3 tablespoons Doña Maria mole paste
2 teaspoons salt

Enchiladas:

½ cup canola oil for frying
12 to 18 corn tortillas
1 pound shredded store-bought rotisserie chicken
1½ cups white shredded cheese Monterrey Jack or Oaxaca
1 medium white onion diced
1½ cups Crumbled queso fresco

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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

Mexican Rice
Frijoles de la Olla

Nutrition Information

Show Details

Calories 1246kcal (62%) Carbohydrates 81g (27%) Protein 63g (126%) Fat 78g (120%) Saturated Fat 22g (110%) Cholesterol 178mg (59%) Sodium 3186mg (133%) Potassium 1424mg (41%) Fiber 13g (52%) Sugar 21g (42%) Vitamin A 7521IU (150%) Vitamin C 64mg (71%) Calcium 723mg (72%) Iron 7mg (39%)

Nutrition 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%