Chicken Mole Enchiladas

Original Post: https://www.evolvingtable.com/chicken-mole-enchiladas/

A pan of chicken enchiladas is placed on the counter.

5 from 5 votes

Make a batch of these quick and simple Chicken Mole Enchiladas at home, and it'll taste as good as your favorite Mexican restaurants'! Corn tortillas are lightly fried in oil, filled with shredded chicken and cheese, and then covered in a homemade mole sauce that is secretly easy to make.

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

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
⅛ 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

Chicken 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

Toppings:

Cilantro optional
Queso Fresco optional
Sour Cream optional

Instructions

How to Make Mole Sauce:

Place a medium-sized saucepan or skillet over medium heat.
Add oil and diced onion and sauté for 3-4 minutes.
Add crushed garlic and continue sautéing for another minute.
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 the cornstarch. Stir for 1 minute.
Pour in ½ cup of broth and scrape the bottom of the pot to release any bits or pieces.
Add the onion and seasoning mixture to a large food processor or a high-speed blender along with the chipotle peppers, almond butter, raisins, cocoa powder, and remaining broth.
Process for 1-2 minutes or until it is completely smooth.
Pour the sauce back into the saucepan and bring it to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
You should end up with ~2 ¼ cups of mole sauce. Use immediately to make these Chicken Mole Enchiladas or store in the refrigerator for up to 4-5 days.

How to Make Chicken Mole Enchiladas:

Preheat oven to 350°F
Pour ½ cup of the mole sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm. Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas. Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of mole sauce.
Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with the enchilada sauce.
Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges. Top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up. 
Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!

Notes

You can also substitute with a store-bought mole sauce.
One serving size is for 2 enchiladas with sauce.

Meal Prep and Storage

To Prep Ahead: This chicken enchilada recipe is a great one to meal prep ahead for busy weeks. You can either prep the entire enchilada dish up to 24 hours in advance and stop just before baking. Or you can prepare the mole sauce one night and store it in the refrigerator for a few days until ready to use.
To Store: Store enchiladas in an airtight container or in the baking dish they were cooked in with a piece of foil over the top in the refrigerator for up to 3-4 days. They can also be frozen for up to 3-4 months.
To Reheat: It's best if you keep enchiladas in the baking dish you cooked them in so they're easier to reheat. To warm them back up, pop them into a 300°F oven, covered, and cook for 10-15 minutes or until heated through. You can also pop them in the microwave or add to a skillet with a touch of oil over medium-low heat.

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