Chicken Enchiladas With Mole Sauce Recipe - Allrecipes.com
Chicken Enchiladas With Mole Sauce Recipe
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How to Make Chicken Enchiladas
See how to make authentic chicken enchiladas in a flavorful sauce. See more
  • READY IN ABOUT 2 hrs

Chicken Enchiladas With Mole Sauce

Recipe by  

"These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas."

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Ingredients Edit and Save

Original recipe makes 12 enchiladas Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
  2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  3. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
  4. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  5. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
  6. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
  7. Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
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Reviews More Reviews

Jul 01, 2012

Absolutely wonderful! Thanks, this is a keeper! Reviewed First Faceless Frenzy Western Allstars 2012

 
Sep 15, 2012

This was very good. The video, in addition to showing the authenticity of this recipe, was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next, instead of adding 2 cups broth to the mole in step 6, I added a little at a time until the mole was the right consistency, tasting as I went. It ended up being only 1 cup. Finally, as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally, I will be making more chicken rather than waste the mole!

 

8 Ratings

Nov 12, 2012

Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce, so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted, I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again, on another day when we have a lot of time. Would recommend chopping everything up beforehand, rather than as you go like I did! It would probably save a lot of time in prep.

 
Sep 06, 2012

I selected this recipe to make because I had leftover mole (Rick Bayless version) to use and poblanos and Anaheim peppers in the garden. So, I only made the chicken filling for enchiladas which has a very good flavor. The amount of meat to broth seems off. I had to reduce the liquid for a long time. I'd add more meat - say 2#, or reduce the chicken broth by 1 cup next time.

 
Apr 19, 2014

And I thought mine was the best, You got this one right, its great

 
Nov 09, 2013

This was as good as any I've had in a restaurant! I doubled the recipe, but not the fresh peppers and tomatoes, but yes on the dried chiles. It took a lot longer than 2 hours, and used every pan I had in the house, but it was well worth it!

 
Jan 20, 2013

I only made the chicken part of this dish. It was good.

 

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Nutrition

  • Calories
  • 739 kcal
  • 37%
  • Carbohydrates
  • 77.7 g
  • 25%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 34.8 g
  • 54%
  • Fiber
  • 13.6 g
  • 55%
  • Protein
  • 35.4 g
  • 71%
  • Sodium
  • 2765 mg
  • 111%

* Percent Daily Values are based on a 2,000 calorie diet.

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