Knock your friends’ socks off with these super easy Chicken Mole Enchiladas! A rich, savory mole sauce recipe is used to smother everyone’s favorite chicken enchiladas before being topped with cheese and baked until a melty, blissful heaven.
Disclaimer: This post is created in partnership with Nielsen-Massey, all opinions and statements are my own…as always.
Let’s talk Mexican shall we? No, I don’t mean…let’s speak in Spanish…I mean, let’s talk all things edible that come from Mexico. Like Fajitas….and tacos….and tostadas. Yes, almost all things that come from Mexico are totally crave-worthy, except crickets. And for the record, I still haven’t tried the crickets but I don’t think I’m missing much…really, I don’t. But what I thought I would hate and am so thrilled that I wasn’t stubborn enough to miss out is MOLE SAUCE! Holy cow! Have you tried it? And if you have….do you LOVE it as much as I do? I mean, it’s basically Mexico’s savory answer to chocolate sauce. It’s a reason to incorporate chocolate into every single meal of the day…don’t you think?
But the problem with mole sauce is it takes like a bazillion hours and a million ingredients to make it the traditional way. So, I would only order it from our local Mexican restaurant every single time I picked up take out…even if the dish wasn’t supposed to have mole sauce on it. Fajitas with mole….nachos with mole…..flan with mole….you get the picture. But the point of the extra mole sauce was so I could try and duplicate it’s richly intoxicating flavor with lesser ingredients….and much less time. And with the help of Nielsen-Massey, I achieved that goal. Yay!
To create my Super Easy Chicken Mole Enchiladas I wanted to make sure I was using pure, unprocessed ingredients but I didn’t want the sauce to lack flavor or intensity. I also wanted it to be a healthy dinner option that I could whip up for my family quickly or be able to freeze it for an insanely quick weeknight dinner. I checked both those boxes and came up with this flavorful mole sauce which is ready in about 15 minutes flat. It’s pure chocolate flavor gets a huge boost from Nielsen-Massey Chocolate Extract and a little bit goes a long way for the rich, deep chocolate note that is what I love the most in my mole. Nielsen-Massey Chocolate Extract is crafted from the finest cocoa beans and is ideal for adding extra layers of flavor to any recipe with chocolate as the base.
Throw a fun fiesta at home with the whole family with my Super Easy Chicken Mole Enchiladas as the centerpiece! Top with avocados, sour cream, fresh chopped cilantro, tortilla chips and hot sauce for a make it your own experience…since everyone in the family probably has their own way of doing Mexican food. Round out the night with some margaritas and call out of work the next day! (That last part is just a suggestion….please don’t tell your boss I said it was ok.) 🙂
- 5 dried ancho chiles, stemmed and seeded
- 1 1/2 cups hot water
- 1 tablespoons olive oil
- 1 1/2 medium onions, chopped
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
- 3 tablespoons smooth peanut butter
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups chicken stock
- 1 teaspoon Nielsen-Massey Chocolate Extract
- 1 ounce chopped Mexican chocolate
- Freshly ground black pepper
- 2 1/2 cups cooked, shredded chicken breast
- 12 6-inch corn tortillas
- 1 cup shredded pepper jack cheese
- canola oil
- 1 cup crumbled queso fresco
- fresh cilantro, chopped avocado, sliced jalapeño, chopped tomatoes...for garnish
- Soak the dried chilis in hot water for 15 minutes, then drain and set aside.
- In a large skillet, heat the oil over medium heat.
- Add the onions, season with a little salt and saute until softened, about 3 minutes. Add the garlic and cook for an additional 2 minutes.
- Transfer the onion and garlic mixture to a blender with the chiles, peanut butter, oregano, chili powder, cumin and chicken stock. Puree until very smooth.
- Transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 5 minutes or until thickened. Stir in the chocolate extract and chocolate.
- Season the mole with salt and pepper.
- Fill a medium skillet half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, about 2-3 seconds. Remove and let the excess oil drip off. Dip the fried tortilla directly into the warm mole and transfer to a plate.
- Arrange 4 tablespoons of the shredded chicken in the center, being careful not to over fill. Roll the tortilla and place in a baking dish seam side down.
- Repeat with the remaining tortillas. Top the enchiladas with the reserved mole and sprinkle with the pepper jack cheese.
- Bake in a 350 degree oven for 20 minutes or until heated through and the cheese is melted.
- Sprinkle with the queso fresco and serve with cilantro, avocado, jalapeño and tomatoes, if desired.
Enchiladas can be assembled and frozen in an airtight container for up to 2 months. Uncover and bake in a 350 degree oven for 45 minutes or until cooked through.