Chicken Mole Enchiladas
Rich, complex enchiladas featuring tender shredded chicken wrapped in corn tortillas and smothered in a traditional Mexican mole sauce, combining choc...
6 servings
Mexican Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
34 views
Ingredients
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4 cups
chicken broth
low-sodium
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1 large
white onion
finely diced
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3 whole
dried ancho chilies
stems and seeds removed
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2 pounds
chicken breasts
boneless, skinless
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2 whole
dried guajillo chilies
stems and seeds removed
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12 pieces
corn tortillas
6-inch diameter
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1/4 cup
almonds
blanched
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2 medium
tomatoes
fire-roasted
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1/4 cup
raisins
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1 cup
queso fresco
crumbled
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2 ounces
dark chocolate
70% cocoa content, chopped
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6 whole
garlic cloves
peeled
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1/4 cup
vegetable oil
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1 piece
cinnamon stick
3-inch length
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1 teaspoon
Mexican oregano
dried
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1 teaspoon
ground cumin
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1/4 teaspoon
ground cloves
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2 tablespoons
sesame seeds
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Place chicken breasts in a large pot and cover with chicken broth. Bring to a gentle simmer and cook for 25-30 minutes until the internal temperature reaches 165°F (74°C). Remove chicken and reserve the broth. Once cooled, shred the chicken using two forks, pulling against the grain for optimal texture.
Step 2
Toast dried ancho chilies and dried guajillo chilies in a dry skillet over medium heat for 2-3 minutes per side until they become fragrant and pliable. Be careful not to burn them as this will create bitter flavors.
Step 3
Transfer toasted chilies to a bowl and cover with hot water. Let soak for 30 minutes until soft. Meanwhile, in the same skillet, toast almonds, sesame seeds, and cinnamon stick until fragrant, about 3-4 minutes.
Step 4
Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Sauté white onion until translucent, about 5 minutes. Add garlic cloves and cook until fragrant, about 1 minute.
Step 5
Drain the chilies, reserving the soaking liquid. In a blender, combine the chilies, sautéed onion and garlic, tomatoes, almonds, raisins, sesame seeds, Mexican oregano, ground cumin, and ground cloves. Add 1 cup of the reserved chili soaking liquid and blend until smooth.
Step 6
Heat remaining vegetable oil in a large saucepan over medium heat. Carefully pour in the blended mole sauce (it may splatter). Simmer for 10 minutes, then add dark chocolate and stir until melted. Add 1 cup of reserved chicken broth and simmer for 30-40 minutes until the sauce thickens and develops a rich, glossy appearance.
Step 7
Warm corn tortillas in a dry skillet or directly over a gas flame until pliable, about 30 seconds per side. Dip each tortilla in the warm mole sauce, fill with shredded chicken, and roll tightly. Place seam-side down in a baking dish.
Step 8
Pour remaining mole sauce over the enchiladas, ensuring they're completely covered. Bake at 350°F (175°C) for 20-25 minutes until heated through. Garnish with crumbled queso fresco before serving.
✨Chef's Tips
- ★For the most authentic mole flavor, toast your spices and chilies just until fragrant - about 30 seconds before you detect the first wisp of smoke. This develops complexity while avoiding bitterness.
- ★The mole sauce should coat the back of a spoon and hold a line when you run your finger through it. If it's too thick, thin with warm chicken broth; if too thin, simmer longer to reduce.
- ★Make the mole sauce a day ahead - like many complex sauces, the flavors will develop and meld overnight in the refrigerator.
- ★When warming tortillas, stack them between damp paper towels and microwave for 30 seconds, then keep them wrapped in a kitchen towel. This prevents cracking when rolling the enchiladas.
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