Chicken Enchiladas Mole
Elevate your dinner table with these irresistible Chicken Enchiladas Mole, a rich and hearty dish that perfectly balances tender shredded chicken, warm corn tortillas, and the robust, velvety flavors of mole sauce. This traditional Mexican recipe features juicy chicken simmered in aromatic broth, then wrapped in tortillas and smothered in a luscious, homemade mole sauce made with mole paste and a touch of reserved cooking liquid for unparalleled depth of flavor. Topped with melted Oaxaca or mozzarella cheese and garnished with fresh cilantro and creamy sour cream, these enchiladas come together in just over an hour, making them perfect for a comforting family meal or a special occasion. Serve this dish hot, paired with rice or a crisp salad, and watch it become a new favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 1.5 lbs Boneless, skinless chicken breasts
- 2 cups Chicken broth
- 2 tablespoons Vegetable oil
- 1 medium White onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 cups Mole paste
- 12 Corn tortillas
- 2 cups Shredded Oaxaca or mozzarella cheese
- 0.25 cups Cilantro, chopped (optional garnish)
- 0.5 cups Sour cream (optional garnish)
Instructions
In a large pot, bring the chicken breasts and 2 cups of chicken broth to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside. Reserve 1 cup of the cooking liquid for later use.
Preheat your oven to 375°F (190°C).
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the mole paste to the skillet and stir to combine. Slowly pour in the reserved 1 cup of chicken cooking liquid, whisking continuously until the mole sauce is smooth and thickened. Reduce the heat to low and let simmer for 10 minutes.
Warm the corn tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until pliable. This helps prevent them from tearing while assembling the enchiladas.
Spread 1/2 cup of the prepared mole sauce over the bottom of a large baking dish.
Working one at a time, place a small amount of shredded chicken (about 2-3 tablespoons) and a sprinkle of cheese into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining mole sauce evenly over the rolled enchiladas, ensuring they are fully covered. Top with the remaining shredded cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Sprinkle with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.5 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 418 mg | 32% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
