Chicken Mole Enchiladas, or 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
Peel and dice the onion. Peel and chop the garlic. Shave or fine chop the chocolate. Slice the tortillas. (Everything will get blended later)
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.
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.
Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.
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.
To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole. Add a tbsp or 2 of the mole if needed to coat all of the chicken pieces.
Preheat the oven to 400 F degrees.
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!