Chicken Enchiladas With Mole Sauce Recipe

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Jul 01, 2012

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

—mauigirl.. Intermediate not a

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.

—Deena

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6 Ratings

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!

—Sketch71

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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.

—jgbeck

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Jan 20, 2013

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

—amonia

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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.

Nutritional Information

Chicken Enchiladas With Mole Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 739
Calories from Fat: 313

% Daily Value *
Total Fat 34.8g 54 %
Saturated Fat 13g 65 %
Cholesterol 101mg 34 %
Sodium 2765mg 111 %
** Potassium 1374mg 38 %
Total Carbohydrates 77.7g 25 %
Dietary Fiber 13.6g 55 %
Protein 35.4g 71 %
** Sugars 23.5g
Vitamin A 84 %
Vitamin C 159 %
Calcium 31 %
Iron 69 %
** Thiamin 37 %
** Niacin 104 %
** Vitamin B6 74 %
** Magnesium 59 %
** Folate 41 %

* 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.