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Spicy Mole Enchiladas with Chicken
Mexican

Mole Enchiladas with Chicken and Cheese

These Mole Enchiladas are a labor of love, featuring tender chicken wrapped in corn tortillas, smothered in rich mole sauce and topped with cheese. Perfect for a special lunch occasion!

Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
30
Protein
45
Carbs
25
Fat
5
Fiber
0g
Sodium
Ingredients
  • 2 cups cooked, shredded chicken
  • 12 corn tortillas
  • 2 cups shredded cheese (Mexican blend)
  • For the Mole Sauce:
  • 1/4 cup sesame seeds
  • 1/4 cup almond slivers
  • 1/2 cup dried chiles (ancho and guajillo)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/4 tsp cloves
  • 1/4 cup tomato paste
  • 4 cups chicken broth
  • 1 oz dark chocolate, chopped
  • 2 tbsp vegetable oil
  • Salt to taste
  • For Garnish:
  • Chopped fresh cilantro
  • Sour cream
Instructions
  1. 1Make the mole sauce: Toast the sesame seeds and almond slivers in a dry skillet until golden. Remove and set aside.
  2. 2In the same skillet, sauté the chopped onion and minced garlic in vegetable oil until they become translucent.
  3. 3Remove seeds and stems from the dried chiles and add to the skillet. Cook for a few minutes until they soften.
  4. 4Add the toasted sesame seeds and almonds back to the skillet, then stir in the cinnamon, cumin, and cloves, cooking for about 1 minute.
  5. 5Add the tomato paste and chicken broth, then bring to a boil. Reduce heat and simmer for 15-20 minutes.
  6. 6Blend the sauce until smooth, adjusting thickness with more broth if needed. Stir in chopped dark chocolate until melted. Season with salt and set aside.
  7. 7Preheat oven to 375°F (190°C).
  8. 8Soften the tortillas slightly by wrapping them in a damp paper towel and microwaving for about 30 seconds. 
  9. 9Spread a layer of mole sauce in the bottom of a baking dish.
  10. 10Fill each tortilla with shredded chicken and a sprinkle of cheese, roll them up, and place seam-side down in the baking dish.
  11. 11Once all enchiladas are arranged, pour remaining mole sauce over the top and sprinkle with the rest of the cheese.
  12. 12Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
  13. 13Garnish with fresh cilantro and serve with a dollop of sour cream.
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