Description
Chicken Mole Enchiladas feature tender shredded chicken wrapped in lightly crisped corn tortillas, smothered in a rich, homemade mole sauce crafted from a blend of spices, chipotle peppers, almond butter, raisins, and cocoa powder. Baked to perfection with melted cheese on top, these enchiladas are a comforting and flavorful Mexican-inspired dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Mole Sauce
- 1 Tbsp. oil (avocado or olive)
- 1 cup sweet onion (finely diced)
- 4 cloves garlic (crushed)
- 1 Tbsp. cornstarch
- 2 Tbsp. chili powder (mild or mixed)
- 1 tsp. cumin
- ½ tsp. cinnamon
- ½ tsp. coriander
- â…› tsp. cloves
- 1 tsp. salt
- ½ tsp. black pepper
- 2 ½ cups chicken broth
- 1-2 chipotle peppers in adobo sauce (with sauce)
- 3 Tbsp. almond butter
- ¼ cup raisins
- 2 ½ Tbsp. cocoa powder (regular)
Enchiladas
- 8 corn tortillas (white or yellow)
- 2 Tbsp. coconut oil (olive or avocado oil)
- 2 cups shredded chicken
- 2 cups shredded cheese (Mozzarella or Monterrey Jack)
- Cilantro (optional)
- Queso Fresco (optional)
- Sour cream (optional)
Instructions
- Prepare Mole Sauce: Place a medium-sized saucepan or skillet over medium heat. Add oil and diced onion and sauté for 3-4 minutes until translucent.
- Sauté Garlic: Add crushed garlic and continue sautéing for another minute to release its aroma.
- Add Spices and Cornstarch: In a small bowl, whisk together the chili powder, cumin, cinnamon, coriander, cloves, salt, and black pepper. Reduce heat to low and stir in the mixed seasoning ingredients along with cornstarch. Cook for 1 minute to toast the spices.
- Deglaze with Broth: Pour in ½ cup of chicken broth and scrape the bottom of the pan to loosen any browned bits making a flavorful base.
- Blend Mole Ingredients: Transfer the onion and seasoning mixture to a large food processor or high-speed blender. Add the chipotle peppers with adobo sauce, almond butter, raisins, cocoa powder, and the remaining chicken broth. Blend for 1-2 minutes until completely smooth.
- Simmer Mole Sauce: Pour the blended sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. The sauce should reduce to about 2 ¼ cups.
- Preheat Oven: Set the oven temperature to 350°F (175°C) and prepare a 13 x 9 inch baking dish, spraying it with non-stick cooking spray.
- Prepare Tortillas: Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once melted, add 3-4 tortillas in a single layer and cook for 1-2 minutes per side until slightly crispy but still pliable. Drain on paper towels. Repeat with remaining tortillas and oil.
- Assemble Enchiladas: Fill each tortilla with ¼ cup shredded chicken, 2 tablespoons shredded cheese, and 1 tablespoon mole sauce. Fold the right side over the filling and then fold the left side to enclose it. Place seam side down in the baking dish spread with mole sauce.
- Add Remaining Sauce and Cheese: Pour remaining mole sauce evenly over the filled tortillas, covering edges. Sprinkle with the remaining shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove foil during the last 5 minutes to allow the edges to crisp up.
- Serve: Let enchiladas rest for 5 minutes at room temperature. Garnish with fresh cilantro, green onions, queso fresco, sour cream, salsa, or guacamole as desired. Enjoy your flavorful Chicken Mole Enchiladas!
Notes
- For a spicier mole, add an extra chipotle pepper or more adobo sauce.
- Almond butter can be substituted with peanut butter or other nut butters for different flavor profiles.
- Use fresh corn tortillas for best texture; if using store-bought, warm them to prevent cracking.
- Leftover mole sauce can be refrigerated up to 4-5 days or frozen for longer storage.
- For vegetarian option, substitute chicken with sautéed vegetables or beans.