Name: Chicken Mole Enchiladas
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 2 dried ancho chilies; 2 dried guajillo chilies; 2 tablespoons vegetable oil; 1/2 onion (chopped); 2 cloves garlic (minced); 1/4 cup raisins; 1/4 cup slivered almonds; 1/4 cup sesame seeds; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1/4 teaspoon ground coriander; 1/4 teaspoon dried oregano; 1 corn tortilla (torn into pieces); 3 cups chicken broth; Salt and pepper (to taste); 2 cups cooked chicken (shredded); Mole sauce ((from the above recipe)); 8 corn tortillas; 1 cup shredded cheese ((such as cheddar or Monterey Jack)); fresh cilantro (chopped, for garnish); Sour cream (for serving)

Chicken Mole Enchiladas

Chicken Mole Enchiladas is a delicious Mexican dish made with shredded chicken cooked in a rich and flavorful mole sauce. The chicken is then rolled in corn tortillas, topped with more mole sauce, cheese, and baked until bubbly and golden. It’s a flavorful and comforting meal that combines savory, sweet, and spicy flavors.

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Prep Time 40

Cook Time 25

Total Time 1 5

Course Lunch

Cuisine Mexican

Servings servings

Calories 478 kcal

Ingredients

Mole Sauce:

2 dried ancho chilies
2 dried guajillo chilies
2 tablespoons vegetable oil
1/2 onion chopped
2 cloves garlic minced
1/4 cup raisins
1/4 cup slivered almonds
1/4 cup sesame seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano
1 corn tortilla torn into pieces
3 cups chicken broth
Salt and pepper to taste

Chicken Mole Enchiladas:

2 cups cooked chicken shredded
Mole sauce (from the above recipe)
8 corn tortillas
1 cup shredded cheese (such as cheddar or Monterey Jack)
fresh cilantro chopped, for garnish
Sour cream for serving

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Instructions

For Mole Sauce:

Remove the stems and seeds from the dried chilies. Heat a dry skillet over medium heat and toast the chilies for a few seconds on each side until fragrant. Place the chilies in a bowl and cover with hot water. Let soak for about 20 minutes until softened.
In the same skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and cook until softened.
Add the raisins, almonds, sesame seeds, spices, and torn tortilla to the skillet. Cook for a few minutes until fragrant.
Drain the soaked chilies and transfer them to a blender. Add the onion mixture and chicken broth. Blend until smooth. Season with salt and pepper to taste.
Strain the mole sauce through a fine mesh sieve to remove any solids. Set aside.

For Chicken Mole Enchiladas:

Preheat your oven to 350°F (175°C).
Spread a little mole sauce on the bottom of a baking dish.
Warm the corn tortillas in a skillet or microwave to make them pliable.
Fill each tortilla with a spoonful of shredded chicken and roll it up, then place it seam-side down in the baking dish.
Pour the remaining mole sauce over the top of the enchiladas, making sure they are well coated.
Sprinkle the shredded cheese over the top of the enchiladas.
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped cilantro.
Serve the Chicken Mole Enchiladas hot with a dollop of sour cream on top.
Enjoy your homemade Chicken Mole Enchiladas with flavorful mole sauce!

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 478kcal (24%)Carbohydrates: 43g (14%)Protein: 32g (64%)Fat: 21g (32%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 78mg (26%)Sodium: 916mg (40%)Potassium: 601mg (17%)Fiber: 7g (29%)Sugar: 4g (4%)Vitamin A: 509IU (10%)Vitamin C: 34mg (41%)Calcium: 332mg (33%)Iron: 4mg (22%)

Keyword chicken

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Chicken Mole Enchiladas