Simple Red Mole Enchiladas With Shredded Chicken Recipes

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MOLE ENCHILADAS



Mole Enchiladas image

Delicious homemade Mole Enchiladas include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.

Provided by Lauren Allen

Categories     Main Course

Time 30m

Number Of Ingredients 8

2 cups mole sauce (*)
3 cups cooked (, shredded chicken)
1 cup freshly shredded mozzarella cheese
12-14 corn tortillas (, or 8 flour tortillas)
Mexican crema or sour cream
Cotija cheese (, or queso fresco)
Fresh chopped cilantro
Chopped avocado

Steps:

  • Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
  • Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
  • Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
  • Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

Nutrition Facts : Calories 214 kcal, Carbohydrate 23 g, Protein 14 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1115 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

'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.

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE



Spicy Chicken Enchiladas with Red Mole Sauce image

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h20m

Yield 4

Number Of Ingredients 16

2 tablespoons finely chopped unsalted whole natural almonds
2 tablespoons sesame seeds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 canned chipotle peppers in adobo sauce
¼ cup raisins
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
¾ cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
¼ cup sour cream

Steps:

  • Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
  • Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
  • Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
  • Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
  • Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g

CHICKEN MOLE ENCHILADAS



Chicken Mole Enchiladas image

Provided by Food Network

Categories     main-dish

Yield 6-8 Servings

Number Of Ingredients 20

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bolillo (substitute small French roll), cut into 1-inch pieces
2 dried ancho chiles, stemmed, seeded and diced
2 California red chile pods, stemmed, seeded and diced
1 large or 2 small tomatillos, husks removed, rinsed and chopped
1 tomato, chopped
1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
2 teaspoons cocoa powder
3 tablespoons DOA MARA® Mole Paste
2 teaspoons salt
½ cup canola oil, for frying
12-18 corn tortillas
1 pound shredded store-bought rotisserie chicken
1½ cups white shredded cheese (Monterey Jack or Oaxaca)
1 medium white onion, diced
1½ cups crumbled queso fresco

Steps:

  • Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

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.

CHICKEN ENCHILADAS WITH RED MOLE SAUCE



Chicken enchiladas with red mole sauce image

Try a traditional Mexican favourite with this spicy and varied recipe

Provided by Emma Lewis

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 13

4 boneless, skinless chicken breasts
4 ancho chillies
2 plum tomatoes , halved
2 tbsp oil or lard
1 onion , chopped
2 garlic cloves
3 tbsp blanched almonds , plus extra for serving
2 tsp raisin
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
small piece of dark chocolate
375g pack fresh tortillas

Steps:

  • Put the chicken in the pan, then pour in 300ml cold water. Bring to the boil, then reduce down to a simmer and cook for 20 mins, turning once, until the chicken is cooked through. Remove chicken from water (saving the liquid) and when it's cool enough to handle, shred with your fingers or a fork.
  • Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.
  • Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil or lard in the same frying pan and cook the onion, garlic and almonds for 5 mins. Stir in the raisins, oregano, cumin and cinnamon, then cook 2 mins more until the onion is softened, the almonds are golden and the raisins have puffed up. Tip into the blender with 100ml of the chicken poaching liquid and give it a good whizz.
  • Pour the mixture back into the pan, stir in 350ml of the poaching liquid and chocolate and let it simmer for 20 mins. To serve, soften the tortillas in a microwave for 30 secs then pile the chicken on top, spoon over the sauce and roll up. Serve scattered with coriander leaves, limes and more chopped almonds.

Nutrition Facts : Calories 569 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 3.27 milligram of sodium

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