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Enchiladas de Mole Poblano

These enchiladas de mole poblano are an authentic Mexican celebration dish made with tortillas stuffed with tender chicken and smothered in a chocolate and chile mole sauce.

Prep Time
2 hrs
Cook Time
2 hrs
Total Time
4 hrs
Servings: 5 servings
Calories: 1464 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the chicken
  • One (3- to 4-pound) whole chicken
  • 1/2 medium white onion
  • 4 cloves garlic
  • 2 bay leaves
  • 1 tablespoon kosher salt
For the mole
  • 4 dried mulato chiles stemmed and seeded
  • 2 dried pasilla chiles stemmed and seeded
  • 2 dried chiles negros stemmed and seeded
  • 1 dried ancho chile stemmed and seeded
  • boiling water
  • 1/2 cup sesame seeds
  • 1/2 cup almonds
  • 3/4 cup peanuts
  • 3/4 cup Pepitas
  • 3/4 cup golden raisins
  • 1/2 cup pitted prunes
  • 3/4 teaspoon coriander seeds
  • 1/4 teaspoon anise seeds
  • 1/4 small bread roll thinly sliced, or the equivalent of any soft white bread (about 1⁄4 cup bread)
  • 1/4 soft corn tortilla (optional)
  • 1/4 cup plus 3 tablespoons rice bran oil or canola oil
  • 1/2 plantain sliced into 1⁄2-inch (12-mm) thick rounds
  • 1 large white onion chopped
  • 4 cloves garlic
  • 1 1/2 cups canned diced tomatoes and their juices
  • 5 medium tomatillos husked and coarsely chopped
  • 1 chipotle in adobo
  • 1/2 cinnamon stick
  • 1 tablespoon granulated sugar
  • 1 1/2 disks Mexican chocolate chopped
  • kosher salt
  • Fifteen (6-inch) Soft corn tortillas
For serving
  • toasted sesame seeds
  • Crumbled queso fresco
  • sliced white onion

Instructions

Cook the chicken
    Cup of Yum
  1. In a large pot over high heat, combine the chicken and just enough water just to cover. Add the onion, garlic, bay leaves, and salt.
  2. Bring to a boil, then reduce heat to maintain a simmer, and cook, occasionally skimming away any fat or foam from the top of the broth, until the meat is fully cooked through, about 45 minutes.
  3. Remove the chicken, reserving the cooking liquid, and let rest until cool enough to handle. Pull and shred the meat from the bones. Strain the liquid through a fine-mesh strainer and reserve. (The chicken and broth can be refrigerated for up to 2 days.)
Make the mole
  1. Preheat the oven to 350°F (180°C).
  2. In a large skillet over high heat, add all of the dried whole chiles and cook, turning often with tongs, until they darken and blister but do not burn, 2 to 5 minutes.
  3. Transfer the chiles to a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes.
  4. On a small rimmed baking sheet, combine the sesame seeds, almonds, peanuts, pepitas, raisins, prunes, coriander seeds, anise seeds, sliced bread, and piece of tortilla, if using, and roast, stirring occasionally and watching for burning, until the seeds and nuts are toasted, about 15 minutes. Remove and let cool.
  5. In the same large skillet over medium heat, warm 2 tablespoons of the oil and add the plantain slices. Fry, turning the slices occasionally and pressing down on them with a spatula, until golden brown all over, 5 to 10 minutes. Transfer the plantain slices to a small bowl.
  6. In the same skillet over medium heat, warm 2 tablespoons of the oil. Add the onions and garlic and season with salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
  7. Stir in the tomatoes and tomatillos, season with salt, and bring to a boil, then reduce heat to maintain to a simmer. Cover and let cook for 15 minutes.
  8. Drain the chiles and place in a blender. Add the contents of the baking sheet and puree, slowly adding some of the chicken cooking liquid, as needed, until very smooth. You will likely need between 1 1/2 and 3 cups of liquid to achieve a thick, smooth sauce.
  9. Add the fried plantain, the onion-tomato mixture, and the chipotle, and blend until very smooth.☞ TESTER TIP: If your blender is on the smallish side, or it seems plenty full when adding the plantain and onion-tomato mixture, blend the sauce in batches or transfer to a large pot and blitz with an immersion blender until very smooth.
  10. In a large, deep pot over high heat, warm 3 tablespoons oil. Remove from the heat and quickly but very carefully pour in the contents of the blender all at once.
  11. Return the pot to high heat and let cook, stirring constantly, for 10 minutes. Add the cinnamon and about 2 cups of the reserved chicken cooking liquid and bring to a simmer.
  12. Cook for 15 minutes, then stir in the sugar and chocolate. Cook until the chocolate is melted, 2 to 3 minutes, then taste the mole and adjust the seasoning as needed. Let simmer for 30 minutes or until some of the oil starts rising to the top. (That is the indication that the mole is done.)
  13. When ready to serve, mix the chicken meat with the warm mole and cook gently until the meat is warmed through.
Assemble and serve the enchiladas
  1. Preheat a clean large skillet or griddle over medium heat; add the tortillas in batches in a single layer and cook, turning once, until heated through and softened, 3 to 4 minutes.
  2. Stack the tortillas on a platter, board, or clean work surface and cover with a towel to keep warm. Spoon about 1/4 cup of the chicken-mole mixture in a line down the center of each, and fold the tortillas in half or roll them into tube shapes to enclose the filling.
  3. Divide enchiladas between individual plates, and ladle more mole on top to cover. Garnish with sesame seeds, queso fresco, and white onion.

Nutrition Information

Serving 1portion Calories 1464kcal (73%) Carbohydrates 144g (48%) Protein 51g (102%) Fat 80g (123%) Saturated Fat 15g (75%) Monounsaturated Fat 36g Trans Fat 0.2g Cholesterol 82mg (27%) Sodium 2677mg (112%) Fiber 19g (76%) Sugar 39g (78%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 1464

% Daily Value*

Serving 1portion
Calories 1464kcal 73%
Carbohydrates 144g 48%
Protein 51g 102%
Fat 80g 123%
Saturated Fat 15g 75%
Monounsaturated Fat 36g 180%
Trans Fat 0.2g 10%
Cholesterol 82mg 27%
Sodium 2677mg 112%
Fiber 19g 76%
Sugar 39g 78%

* Percent Daily Values are based on a 2,000 calorie diet.