chicken mole enchiladas

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These Chicken Mole Enchiladas bring together tender shredded chicken wrapped in warm corn tortillas and smothered in a velvety homemade mole sauce.

Ingredients

For the Mole Sauce:

  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 cups chicken broth
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons peanut butter (or almond butter)
  • 1 ounce Mexican chocolate (or semi-sweet chocolate)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar

For the Enchiladas:

  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 12 corn tortillas
  • 1 cup shredded Oaxaca or Monterey Jack cheese
  • ½ cup crumbled queso fresco (for garnish)
  • ½ cup chopped fresh cilantro (for garnish)
  • ½ cup sliced red onion (for garnish)

  • Instructions

    Make the Mole Sauce:

    1. In a dry skillet over medium heat, toast the dried chiles for about 30 seconds on each side until fragrant. Remove from heat and soak them in warm chicken broth for 10 minutes to soften.
    2. In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Add garlic and cook for another minute.
    3. Stir in the tomato paste, peanut butter, cumin, cinnamon, smoked paprika, and salt. Cook for 1-2 minutes until fragrant.
    4. Add the softened chiles (along with the soaking broth), chocolate, and apple cider vinegar. Simmer for 5 minutes, stirring occasionally.
    5. Transfer to a blender and blend until smooth. If too thick, add a little more broth to reach the desired consistency.

    Assemble the Enchiladas:

    1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
    2. Warm the tortillas in a dry skillet or microwave until pliable.
    3. Spread a thin layer of mole sauce on the bottom of the baking dish.
    4. Fill each tortilla with shredded chicken and a sprinkle of cheese, roll it up, and place seam-side down in the dish.
    5. Pour the mole sauce over the enchiladas, making sure to coat them well. Top with the remaining shredded cheese.
    6. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.

    Garnish and Serve:

    1. Remove from the oven and let cool for a few minutes. Garnish with queso fresco, chopped cilantro, and sliced red onions.
    2. Serve warm and enjoy with rice and beans!

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