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.
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
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%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
