Chicken Enchiladas With Mole Sauce

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 55 m
Allrecipes
Recipe by  Allrecipes

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 enchiladas

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Directions

  1. 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.
  2. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
  3. 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.
  4. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
  5. 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.
  6. 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.
  7. 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.

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Reviews (7)

Rate This Recipe
mauigirl
13

mauigirl

Absolutely wonderful! Thanks, this is a keeper! Reviewed First Faceless Frenzy Western Allstars 2012

Sketch71
11

Sketch71

This was very good. The video, in addition to showing the authenticity of this recipe, was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next, instead of adding 2 cups broth to the mole in step 6, I added a little at a time until the mole was the right consistency, tasting as I went. It ended up being only 1 cup. Finally, as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally, I will be making more chicken rather than waste the mole!

Deena
9

Deena

Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce, so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted, I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again, on another day when we have a lot of time. Would recommend chopping everything up beforehand, rather than as you go like I did! It would probably save a lot of time in prep.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 739 cal
  • 37%
  • Fat
  • 34.8 g
  • 54%
  • Carbs
  • 77.7 g
  • 25%
  • Protein
  • 35.4 g
  • 71%
  • Cholesterol
  • 101 mg
  • 34%
  • Sodium
  • 2765 mg
  • 111%

Based on a 2,000 calorie diet

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