Mole Enchiladas
Dive into the vibrant flavors of Mexico with these irresistible Mole Enchiladas, a dish that combines tender, shredded chicken wrapped in soft corn tortillas with a rich and velvety homemade mole sauce. Crafted from a tantalizing blend of dried ancho, guajillo, and pasilla chiles, this sauce is elevated by the addition of cocoa powder, creamy peanut butter, and aromatic spices like cinnamon and cumin, creating the perfect balance of smoky, savory, and subtly sweet flavors. Baked to perfection and garnished with crumbled queso fresco, fresh cilantro, and optional sour cream, this recipe is a true celebration of authentic Mexican cuisine. Easy to make yet impressive on any dinner table, these enchiladas are a must-try comfort food for spice and flavor enthusiasts. Perfect for a family dinner or a festive gathering, this recipe is guaranteed to become a favorite in no time!
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Recipe Information
Ingredients
- 3 whole Dried ancho chiles
- 2 whole Dried guajillo chiles
- 1 whole Dried pasilla chiles
- 2 cups Hot water
- 2 tablespoons Vegetable oil
- 1 medium White onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Tomato, chopped
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Creamy peanut butter
- 0.5 teaspoons Cinnamon
- 1 teaspoons Ground cumin
- 2 cups Chicken broth
- 1 teaspoons Salt
- 2 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 0.5 cups Queso fresco, crumbled
- 0.25 cups Fresh cilantro
- 0.25 cups Sour cream (optional)
Instructions
1. Prepare the dried chiles by removing the stems and seeds. Place the chiles in a bowl and cover them with hot water. Let them soak for 15 minutes to soften.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Add the chopped tomato to the skillet and cook until softened, about 5 minutes.
4. Drain the softened chiles, reserving about 1/2 cup of the soaking liquid. Place the chiles, reserved soaking liquid, cooked onion and tomato mixture, cocoa powder, peanut butter, cinnamon, ground cumin, and chicken broth into a blender. Blend until smooth and velvety.
5. Return the blended mole sauce to the skillet and bring it to a simmer over medium heat. Stir in the salt and let the sauce cook for 10 minutes, stirring occasionally.
6. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
7. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable.
8. Spoon a small amount of the mole sauce into the baking dish to coat the bottom. Assemble each enchilada by placing about 2 tablespoons of shredded chicken in the center of a tortilla. Roll it tightly and place it seam-side down in the prepared baking dish.
9. Once all the enchiladas are assembled, pour the remaining mole sauce evenly over the enchiladas, making sure they are completely covered.
10. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.
11. Garnish the enchiladas with crumbled queso fresco, fresh cilantro, and a dollop of sour cream if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 4908 mg | 213% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 28.4 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1342 mg | 103% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 4957 mg | 105% | |
*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.
