Luxuriously Sauced Chicken Mole Enchiladas Recipe

Chicken Mole Enchiladas combine tender meat with a rich sauce, wrapped in tortillas and accented with cheese for a sumptuous feast.

Chicken Mole Enchiladas Recipe

Delight in the rich and distinct flavours of Chicken Mole Enchiladas, a hearty and healthy dish that artfully combines tender shredded chicken and a lush, homemade mole sauce, all wrapped up in either corn or flour tortillas. Topped with a generous sprinkling of Mexican cheese and a hint of cotija for extra flavour, this recipe brings a celebration of taste directly to your table. Enhance your dining experience with this recipe, whether served alongside traditional sides or as the star of your meal.

INGREDIENTS

• 4 cups Shredded Chicken see notes below
• 1 ½ cups Mexican Cheese shredded
• 8 King Corn Tortillas or soft taco flour

Mole Sauce:

• ¼ cup Oil olive or avocado
• 1 ¾ cup Yellow Onion finely chopped
• 4 Garlic Cloves minced
• 1 teaspoon oregano-dried
• ½ teaspoon Ground Cinnamon
• 1 teaspoon Cumin
• 2 ½ tablespoon Chili Powder
• ⅓ cup All-Purpose Flour
• 4 cups Chicken Broth
• 3 tablespoons Dark Chocolate chopped (see notes)
• ½ teaspoon Salt
• ½ teaspoon Black Pepper

INSTRUCTIONS

How to Make Mole Sauce

• Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally.
• When onions are tender, sprinkle in the flour and chili powder whisking until combined.
• Slowly stir in the broth, 1 cup at a time. Increase heat to high and bring sauce to a low boil until the sauce reduces to about 3 cups. Be sure to stir occasionally to prevent your sauce from burning.
• Remove sauce from the heat and whisk in the dark chocolate. Set Aside.

How To Make Chicken Mole Enchiladas:

• Preheat oven to 350 degrees.
• Steam corn tortillas in the microwave for 30-45 seconds to make them soft and easier to work with so they don’t break. (skip this step if using flour)
• Pour about a third of mole sauce in the bottom of a large baking dish.
• Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla.
• Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining mole sauce on top of the enchiladas.
• Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
• When done, serve with fresh crumbled cotija cheese and chopped cilantro (optional).

Serving Suggestions

• Authentic Mexican Refried Beans
• Mexican Rice
• Sweet Corn Cake
• Authentic Mexican Guacamole

Tips and Tricks

• Steam corn tortillas in the microwave for 30-45 seconds for flexibility. Skip this step if using flour tortillas to prevent them from becoming too soft.
• When making the mole sauce, add broth slowly and stir occasionally to avoid burning, aiming to reduce it down to about 3 cups for the right consistency.
• Use Mexican or jack cheese inside the enchiladas for gooeyness, and sprinkle fresh cotija cheese after baking for added flavor and texture.