chicken mole enchiladas

Chicken Mole Enchiladas

This Chicken Mole Enchiladas recipe brings the rich, savory, and subtly sweet flavors of Mexican cuisine to your table. Mole, a complex sauce made with a variety of ingredients, including chili powder, cinnamon, and a touch of dark chocolate, pairs beautifully with tender shredded chicken and melty cheese. Wrapped in soft corn tortillas, this dish is baked to perfection, making it the perfect comfort food for a family dinner or a special occasion.

Ingredients

For the Mole Sauce:

• 1/4 cup olive or avocado oil
• 1 3/4 cups yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1 tsp cumin
• 2 1/2 tbsp chili powder
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 3 tbsp dark chocolate, chopped (see notes)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Chicken Mole Enchiladas:

• 4 cups shredded chicken (see notes)
• 1 1/2 cups shredded Mexican cheese blend
• 8 King corn tortillas or soft taco flour tortillas

Directions

How to Make Mole Sauce:

1. Prepare the base: Heat the oil in a large skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Stir occasionally and cook for about 5 minutes, or until the onions are soft and translucent.
2. Spice it up: Once the onions are tender, add the oregano, cinnamon, cumin, salt, and black pepper. Stir to combine and cook for an additional 2 minutes to release the flavors.
3. Thicken the sauce: Sprinkle in the flour and chili powder. Whisk the mixture until it’s smooth and combined. This will help thicken the sauce later.
4. Add the broth: Gradually pour in the chicken broth, one cup at a time, stirring constantly to prevent lumps. Once all the broth is added, increase the heat to high and bring the sauce to a low boil.
5. Simmer: Let the sauce simmer, stirring occasionally, until it reduces to about 3 cups in volume (roughly 15-20 minutes). Be careful not to let the sauce burn.
6. Finish with chocolate: Remove the sauce from the heat. Add the chopped dark chocolate and whisk until fully incorporated. Set the sauce aside.

How to Make Chicken Mole Enchiladas:

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare tortillas: Steam the corn tortillas in the microwave for 30-45 seconds to soften them. This makes them easier to work with and prevents them from breaking when rolling (skip this step if using flour tortillas).
3. Layer the baking dish: Pour about a third of the prepared mole sauce into the bottom of a large baking dish. Spread it out evenly to cover the entire surface.
4. Assemble the enchiladas: Place the softened tortillas flat on a clean surface. In the center of each tortilla, place a small handful of the shredded Mexican cheese blend. Then, add a portion of the shredded chicken to each tortilla, ensuring it’s evenly distributed.
5. Roll and arrange: Carefully roll up each tortilla with the filling inside and place it seam side down in the baking dish. Repeat the process until all the tortillas are filled and arranged neatly in the dish.
6. Top with mole sauce: Pour the remaining mole sauce over the rolled tortillas, covering them evenly.
7. Bake: Cover the baking dish with aluminum foil and bake the enchiladas for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, allowing the sauce to thicken and the cheese to melt.
8. Serve and enjoy: Once baked, remove from the oven and let it cool slightly before serving. Garnish with crumbled cotija cheese and fresh chopped cilantro if desired.

Enjoy your Chicken Mole Enchiladas as a hearty and flavorful meal!

Tips for Making the Perfect Chicken Mole Enchiladas

• Choosing the right tortillas: If you prefer a gluten-free option, use corn tortillas. Flour tortillas can be substituted, but they may not hold up as well in the sauce.
• Shredding the chicken: Use a rotisserie chicken or leftover chicken to save time. Alternatively, cook chicken breasts or thighs and shred them using a fork for a more customized flavor.
• Adjusting the spice: If you prefer a milder mole sauce, reduce the amount of chili powder. On the other hand, for extra heat, add a diced jalapeño or a pinch of cayenne pepper.
• Make-ahead option: The mole sauce can be made in advance and stored in the refrigerator for up to 5 days or frozen for longer storage. Simply reheat it when you’re ready to make the enchiladas.
• Add extra flavor: If you like, you can sprinkle additional cheese on top of the enchiladas before baking, or even top them with sour cream or guacamole after baking for added creaminess.

Frequently Asked Questions (FAQs)

Can I use a different type of meat?

Yes! While this recipe calls for chicken, you can substitute with beef, pork, or even turkey. The mole sauce complements all kinds of meats, so feel free to use your favorite protein.

How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 15 minutes or until warmed through.

Can I freeze Chicken Mole Enchiladas?

Yes! To freeze, assemble the enchiladas as directed but don’t bake them. Instead, cover the baking dish tightly with foil or plastic wrap and freeze for up to 3 months. When ready to cook, bake from frozen at 350°F for 40-45 minutes, or until fully heated through.

What kind of cheese should I use for this recipe?

A Mexican cheese blend works perfectly, but you can also use a combination of mozzarella and cheddar for a more familiar flavor. Cotija cheese can be used as a garnish for a salty, crumbly finish.

Can I make the mole sauce spicier?

Absolutely! If you enjoy more heat, consider adding a chopped chipotle pepper, a pinch of cayenne pepper, or a dash of hot sauce to the mole sauce while it’s simmering.