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Easy Chicken Mole Enchiladas

Main Dish

An easier version of mole with a rich and delicious sauce over fresh chicken enchiladas.

In Mexico, mole is a celebratory dish – similar to tamales, it’s usually made for heightened events.  I have a mother in law that makes an amazing mole.. but it’s not too often she puts it together because it takes quite a bit of time.

There are dozens upon dozens of varieties of mole in Mexico – there really isn’t a correct formula for mole, as so many varieties depend on the region in which you reside.

The sauce isn’t as burdensome as making the more traditional mole ~ instead, you can pull it out the sauce in this recipe is not only a little easier, it has a rich, delicious flavor.   Make a few enchiladas or a full baking dish – you can always refrigerate/freeze the sauce to use later, too.

Easy Chicken Mole Enchiladas
2016-11-05 02:32:06
Yields 12
An easier version of mole with a rich and delicious sauce over fresh chicken enchiladas.
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Enchiladas
  1. 16 corn tortillas
  2. 2 C. rotisserie chicken (or 2 chicken breasts, cooked & shredded)S
Mole
  1. 5 ancho or pasilla chiles, roasted, stemmed and seeded
  2. 2 Tbsp olive oil
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 Tbsp smooth peanut butter
  6. 1 tsp dried oregano
  7. 1 3/4 C. chicken stock
  8. 1 tsp salt
  9. 1 disc of Abuelita or Ibarra chocolate, chopped
  10. Optional: garnish with queso fresco and Mexican crema
Instructions
  1. To make the mole, soak the dried chiles in hot water for 15 minutes - setdrain and set aside.
  2. Heat the oil in a medium skillet, and add the onions - saute until clear , about 2-3 minutes.
  3. Add the garlic, and cook an additional 2 minutes.
  4. Transfer the onion, garlic, and chiles to the blender with the hicken stock, peanut butter and oregano. Puree until smooth.
  5. Push the chile mixture through a strainer into the previously used medium skillet and bring to a boil - then reduce the heat to medium and cover for 10-15 minutes.
  6. Stir in the chocolate and season the mole with salt and pepper. Stir frequently until the chocolate has dissolved.
  7. Set aside 1 C. of the mole for garnishing the enchiladas, and
  8. Grab a stack of corn tortillas, and wrap them in a clean dish towel that has been soaked and wrung out. Place in the microwave for 50-60 seconds until they are moist and can be roleld with minimal effort.
  9. Set the tortillas next to the shredded chicken, and the mole, and prpare to assemble.
  10. To assemble the enchiladas, dip on tortilla at a time in the mole, lift out, and let the excess mole drip off - then transfer to a plate.
  11. Working rather quickly, put 1/4 C. of the shredded chicken on the end of the tortilla, and then roll tightly like a cigar, trying not to over fill.
  12. Place in a lightly greased serving dish, seam side down.
  13. Repeat with all of the enchiladas, placing them all side by side. - then pour the reserved 1 C. of mole over the top. If you are freezing, wrap tightly at this stage and pop in the freezer for up to 3 weeks. (to reheat, preheat the oven to 350 degrees, unwrap and bake).
  14. If serving immediately, place in an oven preheated to 350 degrees F, for 20 minutes.
  15. Drizzle with sour cream and or queso fresco before serving.
Adapted from Food Network
Adapted from Food Network
Rebooted Mom https://www.rebootedmom.com/

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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