Mole Sauce Recipe for Chicken Enchiladas (Enmoladas!)
Chicken Enchiladas with an easy Mole sauce recipe, also known as Enmoladas, are amazing! The Mole sauce is thick and rich with a deep delicious flavor. It easy because (1) the mole cooks in a pan and purees in the blender (2) it uses rotisserie chicken, so you only need to shred it! The mole has tomato sauce, green chilis, garlic, adobo sauce, and spices that balance so harmoniously with unsweetened chocolate and cinnamon for the amazing Mole flavor. #familydinners #enchiladas #chickendinners #easychickenrecipes
Ingredients
Mole Ingredients
- 1 Small Onion (1 cup diced)
- 3 cloves Garlic, chopped
- 1 teaspoon Olive Oil
- 1 tablespoon Adobo sauce (from Chipotle Peppers in Adobo)
- 1 cup chicken broth
- 14-15 oz Tomato Sauce
- 4 oz green chilis
- 3 tablespoon smooth peanut butter
- 2 teaspoon chili powder
- 2 teaspoon Cumin
- ½ teaspoon Cinnamon
- ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- 3 tablespoon Unsweetened chocolate, chopped
- 2 6" Corn Tortillas cut into strips/small pieces
Other Ingredients
- 1 Rotisserie Chicken (or 2 cups shredded chicken breasts)
- 12 6" Corn Tortillas (total of 14 needed including the 2 for the sauce)
- 16-20 oz Shredded Cheddar Cheese
OPTIONAL
- ½-1 Chipotle Pepper in Adobo Sauce for HOT Mole
- 1 Small bunch Cilantro for garnish
- 1 cup Sour Cream for garnish
Instructions
Prep Steps: Make the Mole and Shred the chicken
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Peel and dice the onion. Peel and chop the garlic. Shave or fine chop the chocolate. Slice the tortillas. (Everything will get blended later)
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To a preheated hot pan, add the olive oil, onions, and garlic. Turn the heat to medium and cook, stirring frequently to ensure they do not burn. Cook for 5 minutes until translucent.
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While onion is cooking, prepare the chicken. Cut off or pull the white meat off the chicken bones, discarding the skin. (see notes for how to use the bones!) Shred the chicken with fingers or forks.
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Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.
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Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes. Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.
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To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole. Add a tablespoon or 2 of the mole if needed to coat all of the chicken pieces.
Bake your Enchiladas:
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Preheat the oven to 400 F degrees.
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Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar. Roll and place in a casserole dish. Repeat for all of the tortillas and chicken. Then pour the mole over top. (note: you will likely have some mole left over, so save that for another meal or freeze.). Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes until melty. Enjoy!
Recipe Notes
- Can I Use Beef In This Mole Enchilada Recipe?
You can use Shredded Mexican Beef or ground beef taco meat instead of chicken if you prefer. - Can I make this entire Mole Chicken Enchilada recipe ahead?
This is a great recipe to make entirely ahead and then warm up in the oven. You can make the enchiladas and top with the mole sauce recipe and store in an airtight container. In the fridge you can store it up to 5 days. To reheat, simply follow the instructions for baking in the oven. - Can I freeze these enchiladas?
You can make the Mole Sauce recipe and the enchiladas entirely ahead and freeze. Either freeze them separately or top the enchiladas and then freeze. Store in an airtight freezer-safe container for up to 6 months. To reheat, simply preheat the oven to 400 F degrees, cover the casserole dish with aluminum foil or other oven-safe cover, and bake for 40-45 minutes until completely warmed through.