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Chicken Mole Enchiladas
This recipe for chicken mole enchiladas is a simpler take on a classic Mexican dish that's easier to make but just as delicious to eat.
👥 5 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 1h🔥 Cook: 40 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- skillet
- blender
- pot
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 375℉.
2
Place the chicken thighs on a sheet pan, drizzle with 1 tablespoon olive oil, then season with salt and pepper. Roast until cooked through, about ⏱️ 15 minutes. Let cool, then shred into small pieces and place in a medium bowl.
olive oil3 tablespoons
3
Make The Mole Sauce
4
While the chicken cooks, place two corn tortillas in the oven, directly on the rack and bake until crisp, about ⏱️ 10 minutes. Set aside.
corn tortillas (2 for the mole plus 12 corn tortillas for the enchiladas)14
5
Preheat a large, dry skillet over medium-high heat. Remove the seeds and stems from the chiles, then place them in the pan and toast for about ⏱️ 5-10 seconds on each side, being careful not to burn. Transfer to a bowl, then pour boiling water over top and let soak for ⏱️ 15-20 minutes.
6
In the same pan, heat one tablespoon of olive oil over medium heat. Dice one onion and add it to the pan, then saute with a pinch of salt until translucent, about ⏱️ 4 minutes. Add the garlic and continue cooking for an additional ⏱️ 3-4 minutes. Transfer to a blender.
olive oil3 tablespoons
7
Drain the chiles, then add them to the blender along with the crispy tortillas (crush them up a bit first), cinnamon, oregano, cloves, chicken stock, peanut butter, sugar, 2 teaspoons salt and freshly ground pepper to taste.
chicken stock2 cupspeanut butter (creamy )2 tablespoonssugar2 tablespoons
8
Blend the mixture on high speed, letting the blender run for several minutes until the mixture is very, very smooth.
9
Pour the sauce into a large pot and bring up to a boil (be careful, it will spit). Cover, then let simmer on low for about ⏱️ 15 minutes. Turn off heat, then stir in chocolate until melted and fully combined.
10
Make The Enchiladas
11
Remove the peel from the the remaining onion and cut half of it into thin rounds. Set them aside, then finely dice the rest.
12
Add the diced onion and 1 cup of mole sauce to the chicken, then mix to combine. Taste for seasoning and add more salt if needed.
13
Lightly brush 12 corn tortillas with vegetable oil on both sides. Place them on a sheet pan (it's okay if they overlap a bit) and place in the oven (it should still be preheated to 375℉) and bake until softened, about ⏱️ 5 minutes.
corn tortillas (2 for the mole plus 12 corn tortillas for the enchiladas)14
14
Take one tortilla and dip it into the mole to coat on both sides, then let the excess drip off. Transfer to a plate, spoon a generous amount of chicken inside, then roll it up like a cigar.
15
Place the enchilada seam-side-down in a 9x13 inch casserole dish, then repeat until you've used up all the chicken and tortillas. If you have any chicken remaining, stuff it into the edges of the rolled tortillas in the pan so nothing goes to waste.
16
Pour any remaining mole sauce over the enchiladas, then cover with foil and bake until hot, about ⏱️ 15-20 minutes.
17
Crumble queso fresco over top, drizzle with Mexican crema, then scatter the reserved onion rounds and cilantro and serve with extra crema and avocado on the side..
queso fresco (for serving)cilantro (for garnish (optional))avocado (for garnish (optional))
Nutrition Facts
calories
672 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
19 g
sugar Content
27 g
sodium Content
1291 mg
protein Content
40 g
trans Fat Content
0.02 g
cholesterol Content
132 mg
carbohydrate Content
78 g
saturated Fat Content
6 g
unsaturated Fat Content
18 g
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