Chicken Mole Enchiladas
Mole is usually reserved for special occasions in our family. The best part about attending a wedding, quinceañera, or a baby shower is that more often than not mole is going to be served. But not everyone makes mole the same. Preparing most moles can be very time consuming, labor intensive, and require many ingredients. Some mole recipes contain ten different varieties of chiles alone.
This mole sauce is very easy to make and there is no need to wait for a special occasion. You can add this sauce to shredded chicken for a chicken mole dish or fill lightly fried corn tortillas with shredded chicken and smother them in this delicious mole sauce for chicken mole enchiladas.
This mole is a thick, rich, chocolate-tinged, spicy sauce. This mole recipe is a fusion of my grandma and moms recipes. More often than not my grandma used a jar of Doña Maria mole paste, fresh-boiled chicken, a few spices, and that was it. My mom on the other hand uses some additional fresh ingredients and only a few tablespoons of mole paste to enhance all the natural flavors and tame the sweetness of the chocolate. This simple flavorful mole recipe gives you the soul of traditional mole without all the hard work.
These chicken mole enchiladas are a taste of nostalgia in every bite. There’s no better way to celebrate Día del Niño than with tasty comfort food ingredients like this rich mole sauce that bring back the best childhood memories.
Chicken Mole Enchiladas
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bolillo (substitute small French roll), cut into1-inch pieces
- 2 dried ancho chiles, stemmed, seeded, and diced
- 2 California red chile pods, stemmed, seeded, diced
- 1 large or 2 small tomatillos, husks removed, rinsed, and chopped
- 1 tomato, chopped
- 1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
- 2 tablespoons smooth peanut butter
- 1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
- 2 teaspoons cocoa powder
- 3 tablespoons Dona Maria mole paste
- 2 teaspoons salt
- ½ cup canola oil, for frying
- 12 to 18 corn tortillas
- 1 pound shredded store-bought rotisserie chicken
- 1½ cups white shredded cheese (Monterrey Jack or Oaxaca)
- 1 medium white onion, diced
- 1½ cups crumbled queso fresco
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, chiles, tomatillos, tomato, and sauté for 10 minutes, until soft.
- Pour half the broth into a blender and add half the sautéed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt and blend until very smooth. Transfer the sauce to a large skillet.
- Pour the other half of the broth and sautéed ingredients into blender. Puree and add to the mixture in the large skillet. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring continuously to keep it from sticking to skillet. Remove from heat and set aside.
- Preheat oven to 350 degrees F. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat and fill with shredded rotisserie chicken, cheese, and onion. Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Cover the dish with aluminum foil and bake until warm, about 15 to 20 minutes. Garnish with queso fresco and serve with your favorite side dish.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
A special thanks to HERDEZ for sponsoring this recipe.