MOLE CHICKEN ENCHILADAS
CHICKEN AND CHEESE STUFFED ENCHILADAS IN A RICH, CHOCOLATEY MOLE SAUCE.
skill level: INTERMEDIATE | quantity: 10 ENCHILADAS
LISTS
GROCERY LIST:
3 cups | Mexican Cheese (shredded)
2 pounds | Chicken Breast (boneless, skinless)
2 ⅔ cups | Chicken Broth
10 large | Flour Tortillas
¾ cup | Mole Paste
1 | White Onion
4-5 | Garlic Cloves
1 | Lime
¼ cup | Extra Virgin Olive Oil
2 teaspoons | Kosher Salt
1 teaspoon | Fresh Cracked Black Pepper
Cotija Cheese (optional)
Avocado (optional)
Crema (optional)
KITCHENWARE:
Dutch Oven
9x13-inch Baking Dish
Measuring Spoons & Cups, Knife, Cutting Board, Whisk & Wooden Spoon
prep
Helpful tips!
Enchiladas can be made a day in advanced and stored in the fridge and either fully baked or reheated in the oven.
You can substitute chicken for other types of shredded meats such as beef or carnitas or make a vegetarian with assorted cheeses!
For a lighter mole sauce, substitute chicken broth with water.
Mole sauce is very rich so depending on how much you like, adjust how much you put on top of your enchiladas before baking. Leftovers can be reserved and served on the side for people who love the sauce like me!
Do not try to make enchiladas with corn tortillas. The texture is not right and they’ll typically fall apart.
COOK
ENCHILADAS:
¾ cup | Mole Paste
2 ⅔ cups | Chicken Broth
½ cup | White Onion (finely chopped)
4-5 | Garlic Cloves (finely chopped)
2 pounds | Chicken Breast (boneless, skinless)
¼ cup | Extra Virgin Olive Oil
2 teaspoons | Kosher Salt
1 teaspoon | Fresh Cracked Black Pepper
1 | Lime
3 cups | Mexican Cheese (shredded)
10 large | Flour Tortillas
TOPPINGS & ACCOMPANIMENTS: (OPTIONAL)
Crema
¼ cup | Cotija Cheese (crumbled)
Avocado
Add mole paste and chicken broth to a medium saucepan and set over medium-low heat. Whisk constantly until there are no lumps and sauce is fully combined and slightly thickened, about 5-8 minutes. Don’t let the sauce get too thick. It will continue to thicken when baking. Take off heat and set aside.
Fill Dutch oven with water, about 2-inches deep, and bring to boil.
While water boils, finely chop onion and garlic. Set aside.
Cube chicken into large chunks, about 2-3-inch cubes. Add to boiling water, stirring occasionally, until cooked, about 3-6 minutes depending on thickness. Remove cooked chicken from water, let slightly cool and use two forks to shred chicken. Set aside.
Dump out water from Dutch oven, add olive oil and set over medium-high heat. Add onion, salt and pepper and cook stirring with a wooden spoon until cooked through and onion begins to lightly brown, about 4-7 minutes. Add garlic and continue to cook about 1-2 minutes, making sure not to burn the garlic. Add shredded chicken and about ⅓ cup of mole sauce. Reduce heat to low, mix well and let simmer for about 5 minutes. Add the juice of 1 lime. Mix and take off heat.
Preheat oven to 350° F and place rack in the center of the oven.
Gather chicken filling, cheese, tortillas, mole sauce and baking dish. Add about ½ cup of mole sauce to the bottom of the baking dish and spread around.
Working one-at-a-time, dip tortilla into mole sauce to coat, add about ¼ cup of chicken and a generous amount of shredded cheese per tortilla and roll tightly without breaking tortilla. Place seam down and continue assembly process until 10 enchiladas fit snuggly in your baking dish. Pour the remaining mole sauce (or however much you like) on top, finish with leftover shredded cheese and bake for 20-30 minutes until cheese is melted.
Leave in baking dish or transfer to serving platter and cover with your favorite toppings crema, cotija cheese and fresh avocado. I love to serve with a side of roasted corn off the cob!
