Chicken Enchiladas With Mole Sauce

Chicken Enchiladas With Mole Sauce

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"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

1 h 55 m servings 739 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 739 kcal
  • 37%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 77.7g
  • 25%
  • Protein:
  • 35.4 g
  • 71%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 2707 mg
  • 108%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 10
  1. 13 Ratings

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Most helpful positive review

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

Most helpful critical review

The mole came out way too tamato-y. The chicken filling for the enchiladas was especially good, though.

Most helpful
Most positive
Least positive
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Absolutely wonderful! Thanks, this is a keeper! Reviewed First Faceless Frenzy Western Allstars 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...

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 o...

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...

The mole came out way too tamato-y. The chicken filling for the enchiladas was especially good, though.

I have made the chicken alone many times to go with fajitas or as a side. I do not reduce the amount of broth but I use a little more chicken (how does 4 thighs make 12 enchiladas? ? They must ...

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

This was my first shot at mole sauce, and it was terrific. Don't be afraid to tweak the salt and sugar, but do so slowly and with patience. The recipe doesn't specify whether you should use unsw...

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...

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