The BEST Chicken Mole Enchiladas ever with the Easiest Mole Sauce on the planet. | TheSuburbanSoapbox.com
Super Easy Chicken Mole Enchiladas
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

need an easy weeknight meal? create these chicken mole enchiladas that you're whole family will love!

Course: Dinner
Cuisine: American
Keyword: enchiladas
Servings: 6 servings
Calories: 382 kcal
Ingredients
  • 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
Instructions
  1. Soak the dried chilis in hot water for 15 minutes, then drain and set aside.
  2. In a large skillet, heat the oil over medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. Season the mole with salt and pepper.
  7. 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.
  8. 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.
  9. Repeat with the remaining tortillas. Top the enchiladas with the reserved mole and sprinkle with the pepper jack cheese.
  10. Bake in a 350 degree oven for 20 minutes or until heated through and the cheese is melted.
  11. Sprinkle with the queso fresco and serve with cilantro, avocado, jalapeño and tomatoes, if desired.
Recipe Notes

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.

Nutrition Facts
Super Easy Chicken Mole Enchiladas
Amount Per Serving (2 g)
Calories 382 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 761mg33%
Potassium 475mg14%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 8g9%
Protein 17g34%
Vitamin A 765IU15%
Vitamin C 56.5mg68%
Calcium 317mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.