Embark on a culinary journey to Mexico with these tantalizing Chicken Mole Enchiladas. Succulent shredded chicken, smothered in a rich and velvety mole sauce, wrapped in warm tortillas and baked to perfection—this dish is a celebration of vibrant flavors and comforting textures. Whether you’re craving a cozy family dinner or hosting a festive gathering, these enchiladas are sure to impress with their irresistible combination of savory chicken and decadent mole sauce.
In our bustling kitchen filled with the tantalizing aromas of Mexican spices, Chicken Mole Enchiladas have become a cherished tradition in our home. It all started with a family trip to Mexico, where we fell in love with the rich and complex flavors of mole sauce. Inspired by our culinary adventures, we set out to recreate this beloved dish in our own kitchen. As we gathered around the table, each bite of tender chicken enveloped in velvety mole sauce transported us back to the bustling markets and vibrant streets of Mexico. Since then, Chicken Mole Enchiladas have become a staple in our household, a dish that brings us together and reminds us of the joy of sharing delicious food with the ones we love.
Why This Recipe Is a Must-Try: Authentic Mexican Flavors:
With its rich mole sauce made from scratch, this recipe captures the essence of traditional Mexican cuisine, offering a taste of Mexico in every bite. Versatile and Flavorful: Whether you use corn tortillas for an authentic touch or opt for soft taco flour tortillas for added convenience, these enchiladas are endlessly customizable to suit your taste preferences. Perfect Balance of Sweet and Spicy: From the hint of cinnamon to the rich dark chocolate, the mole sauce strikes the perfect balance of sweet and spicy flavors, elevating these enchiladas to gourmet status.
Ingredients:
- 900 grams (4 cups) Shredded Chicken
- 170 grams (1 ½ cups) Mexican Cheese, shredded
- 8 King Corn Tortillas or soft taco flour
Mole Sauce:
- 60 ml (¼ cup) Olive or Avocado Oil
- 1 ¾ cups Yellow Onion, finely chopped
- 4 Garlic Cloves, minced
- 5 grams (1 teaspoon) Oregano, dried
- 2.5 grams (½ teaspoon) Ground Cinnamon
- 5 grams (1 teaspoon) Cumin
- 12 grams (2 ½ tablespoons) Chili Powder
- 40 grams (⅓ cup) All-Purpose Flour
- 960 ml (4 cups) Chicken Broth
- 42 grams (3 tablespoons) Dark Chocolate, chopped
- 2.5 grams (½ teaspoon) Salt
- 2.5 grams (½ teaspoon) Black Pepper
Instructions:
Mole Sauce:
- In a large skillet, heat oil over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt, and pepper. Cover and cook until onions are soft, about 5 minutes, stirring occasionally.
- Once onions are tender, sprinkle in the flour and chili powder, whisking until combined.
- Slowly stir in the chicken broth, 1 cup at a time. Increase heat to high and bring sauce to a low boil until it reduces down to about 3 cups, stirring occasionally.
- Remove sauce from heat and whisk in the dark chocolate. Set aside.
Chicken Mole Enchiladas:
- Preheat oven to 350°F (175°C).
- Steam corn tortillas in the microwave for 30-45 seconds to soften.
- Pour about a third of the mole sauce in the bottom of a large baking dish.
- Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla.
- Evenly spread the shredded chicken among the tortillas. Roll up the tortillas and place them in the baking dish.
- Pour the remaining mole sauce evenly over the enchiladas.
- Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
- Serve enchiladas hot, garnished with fresh crumbled cotija cheese and chopped cilantro if desired.
Notes:
- Adjust the amount of chili powder according to your preferred level of spiciness.
- Feel free to add additional toppings such as sliced avocado, diced tomatoes, or a dollop of sour cream for extra flavor.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
