Easiest Ever Chicken Mole Enchiladas Recipes

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CHICKEN ENCHILADAS WITH MOLE SAUCE



Chicken Enchiladas With Mole Sauce image

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.

Provided by Allrecipes

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h55m

Yield 4

Number Of Ingredients 26

2 tablespoons lard
½ onion, sliced
2 cloves garlic, sliced
1 teaspoon salt
1 tablespoon cumin seeds
2 poblano peppers, seeded and thinly sliced
2 Anaheim peppers, seeded and thinly sliced
4 skinless, boneless chicken thighs, cut into chunks
4 cups chicken broth
2 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 corn tortilla, cut into 1-inch strips
4 tomatoes, cut in half crosswise
3 tomatillos, cut in half crosswise
2 tablespoons lard
½ onion, sliced
5 cloves garlic, sliced
2 teaspoons cumin seeds
2 cups chicken broth
salt to taste
1 teaspoon white sugar, or more to taste
3 ounces dark chocolate, coarsely chopped
12 corn tortillas
½ bunch fresh cilantro, coarsely chopped
½ cup crumbled queso fresco

Steps:

  • 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.
  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  • 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.
  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 738.8 calories, Carbohydrate 77.7 g, Cholesterol 100.8 mg, Fat 34.8 g, Fiber 13.6 g, Protein 35.4 g, SaturatedFat 13 g, Sodium 2707 mg, Sugar 23.5 g

QUICK AND EASY CHICKEN MOLE ENCHILADAS



Quick and Easy Chicken Mole Enchiladas image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
3 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons tomato paste
One 6-ounce can tomato sauce
1 cup chicken broth
1 tablespoon peanut butter
2 teaspoons brown sugar
Kosher salt
Eight 6-inch flour tortillas
2 cups shredded cooked chicken, skin removed
1 cup shredded Monterey Jack
1/4 cup Mexican crema or sour cream
1/2 cup crumbled queso fresco
2 tablespoons toasted sesame seeds
Cilantro leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sauce: Heat the oil in a medium skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the chili powder, cocoa powder, cinnamon and cumin and saute until toasted and fragrant, about 2 more minutes. Add the tomato paste and cook 1 minute, then add the tomato sauce and chicken broth and whisk until smooth and combined. Stir in the peanut butter, brown sugar and a pinch of salt. Bring to a simmer and cook for 10 minutes to thicken. Remove from the heat.
  • For the enchiladas: Wrap the tortillas in a damp paper towel and microwave in 30-second internals, just until warmed through and pliable. Add the chicken to a medium bowl and pour about 1/2 cup of the mole sauce over top; toss to coat the chicken. Spread another 1/2 cup of the mole sauce in the bottom of an 11-by-7-inch baking dish.
  • Place one warmed tortilla flat on a clean work surface. Top with 1/4 cup of the chicken filling and 2 tablespoons of the shredded cheese. Roll up and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, filling and shredded cheese. Pour the remaining mole over the top of the rolled tortillas. Cover the dish with foil and bake until the cheese is melted and the mole is bubbling, 25 to 30 minutes.
  • Remove from the oven and top with the crema, queso fresco and sesame seeds. Serve garnished with cilantro leaves.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS



'Easiest Ever' Chicken Mole Enchiladas image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
  • For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  • To assemble the enchiladas: Fill a medium saute pan 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, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

CHICKEN ENCHILADAS



Chicken Enchiladas image

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Provided by Ali

Time 1h

Number Of Ingredients 10

2 tablespoons avocado oil (or olive oil)
1 small white onion, peeled and diced
1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce
optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Steps:

  • Preheat oven to 350°F. Prepare your enchilada sauce.
  • In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
  • Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

'EASIEST EVER' CHICKEN MOLE ENCHILADAS RECIPE



'Easiest Ever' Chicken Mole Enchiladas Recipe image

Provided by á-5911

Number Of Ingredients 21

Mole:
2 chicken breasts
Salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded
1/2 cup hot water
2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)
2 tablespoons olive oil
1 1/2 medium onions, chopped
2 garlic cloves, minced
1 3/4 cups chicken stock
3 tablespoons smooth peanut butter
1 tablespoon sugar
1 teaspoon dried oregano
5.5 ounces Mexican chocolate, chopped, (recommended: Ibarra*)
Kosher salt and freshly ground black pepper
Enchiladas:
12 corn tortillas, warmed
Olive oil, as needed
1/4 cup creme fraiche (or sour cream)
3/4 cup queso fresco (or mild Feta)

Steps:

  • For the chicken breasts: Preheat oven to 375 degrees F. On a baking sheet, season the chicken breasts with salt, pepper and olive oil, and bake for 10 to 15 minutes until cooked through or, set aside to cool, then shred into small (1-inch) pieces. For the Mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute 3 minutes, or until translucent. Then add the minced garlic and cook 2 minutes more. Transfer onion and garlic mixture to blender with all remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. To assemble the enchiladas: Re-heat the shredded chicken if necessary and keep warm. In a medium saute pan (wide enough to fit the tortillas laying flat) over high heat add the oil to reach 1/2-inch up the side. When oil is hot, dip one tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let excess oil drip, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and place on a cutting board. Working quickly, put about 1/3 cup of the warm shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in serving dish seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to place each enchilada seam side down in the dish. Continue to fill all of the tortillas and place them side-by-side. Pour the remaining, reserved Mole over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.

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