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Chicken Enchiladas with Mole Sauce

Updated Aug 4, 2023Published Aug 19, 2016 By Julia 1 CommentThis post may contain affiliate links.

Summary:
Dig into these delicious shredded chicken enchiladas! These enchiladas are baked in a casserole pan with an easy-to-make Mexican mole sauce, which is a savory and spicy chocolate sauce.
Chicken enchiladas with easy mole sauce

Chicken Enchiladas with Mole

5 from 1 vote
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Prep: 15 minutes mins
Cook: 50 minutes mins
Yield: 4 servings

INGREDIENTS

  • 8 flour tortillas 8-inch diameter
  • 1.5 pounds cooked chicken shredded
  • 1 cup corn
  • 2 cups Mexican blend cheese shredded

For the mole sauce:

  • 4 roma tomatoes de-seeded and chopped
  • 1 sweet onion chopped
  • 5 garlic cloves chopped
  • 2 chipotle peppers in adobo chopped
  • 2 ounces semi-sweet chocolate chips
  • 1.5 cups vegetable broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin

INSTRUCTIONS

Making the mole sauce:

  • Combine all of the mole sauce ingredients except for the vegetable stock and chocolate in a saucepan over medium heat. Cook until tomatoes and onions are wilted, about 10 minutes, stirring frequently. Let cool.
  • Pour the mixture into a blender and process until smooth.
  • Pour the blended mixture back into the same pot. Add vegetable stock and chocolate. Bring to a boil then let simmer until the chocolate is melted and the sauce thickens a bit, about 15 minutes, stirring occasionally.

Making the enchiladas:

  • Pour 3 tablespoons of mole sauce in a 9 x 13 inch baking dish. Smear it along the bottom of the baking dish.
  • Soften the tortillas by drizzling them with water and placing them on a plate, four at a time. Microwave for 30 seconds or longer until they are warmed. Do this in two batches of four tortillas each.
  • Assemble the enchiladas by distributing the chicken, corn, 1 cup cheese, and 8 tablespoons mole sauce among the tortillas. Roll up the tortillas.
  • Place the rolled-up enchiladas side-by-side in the baking dish. Sprinkle the remaining 1 cup of cheese. Pour the remaining mole sauce on top. Bake at 350 F for 25 minutes. Serve immediately.

NUTRITION

765 kcal/serving

PHOTOS

Chicken enchiladas with easy mole sauce
Chicken enchiladas with easy mole sauce
Chicken enchiladas with easy mole sauce
Chicken enchiladas with easy mole sauce

NOTES & TIPS


I use chicken for these enchiladas but you can use whatever strikes your fancy — pork, steak, shrimp, etc. I prefer my meat shredded, so dust off your slow cooker to make some pulled meat. This is how I make shredded chicken in the slow cooker: add a few tablespoons of olive oil, place 1.5 pounds chicken breasts in a single layer, and cook on high for 4 hours. Yes, that’s right, no need to add any other liquid! The chicken will ooze its own juice in no time at all and it won’t end up dry.

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Filed Under: Mains: Poultry Tagged With: chicken breasts, corn, garlic, tomatoes, tortillas

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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Kim

My husband loved it

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4 years ago

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