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. Continue reading to find out how I make my homemade 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.
Recipe printed from Savory Tooth at https://www.savorytooth.com/chicken-enchiladas-easy-mole-sauce/