Chicken enchiladas with mole sauce recipe

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Corn tortillas filled with cooked chicken, vegetables and enchilada sauce, topped with a mole sauce, sprinkled with cheese and baked in the oven. This recipe takes a while to make but is well worth the effort. The chicken enchiladas can be served with typical Mexican side dishes such as pico de gallo, guacamole sauce, fried rice and sour cream.
Preparation time: 30 minutes, Cooking time: 75 minutes, Serves: 6 - 8 


For the mole sauce
2 Tbsp olive oil
1/2 cup finely chopped onion
2 fresh jalapenos seeded and finely chipped

1 tsp chipotle chili powder (substitute with hot chili powder)
1 Tbsp ground cumin
1 tsp chopped fresh cilantro (coriander)
1 oz. (30 g) bitter dark chocolate (preferably Mexican), chopped
1 Tbsp minced garlic

4 oz (115 g) diced green chile peppers
28 oz (800 g) crushed tomatoes

For the enchilada filling
2 tsp cumin powder
2 tsp garlic powder
1 Tbsp taco seasoning (ready-made or use recipe below)

1 1/2 lb (750 g) boneless, skinned chicken breasts
Salt and black pepper to taste

3 Tbsp vegetable oil

1 red onion, chopped
2 cloves garlic, minced
1 cup corn
10 - 12 black olives, pitted and sliced
1 7oz (200 g) can chopped green chiles
4 canned chipotle chiles, minced
28 oz (800 g) crushed tomatoes
1 tsp all-purpose flour

For the enchilada assembly
16 corn tortillas
1 1/2 cups enchilada sauce (see recipe below)
1 1/2 cups shredded mild Cheddar cheese


Make the mole sauce
Heat the olive oil in a saucepan over medium heat, and saute the onion and jalapeno chiles until tender. Add the chipotle or chili powder, cumin, cilantro, chocolate and garlic, stir and cook for 2 minutes, stirring constantly. Add the tomatoes and green chile peppers and stir well. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes.

Make the enchilada filling
In a small bowl, combine the cumin, garlic powder and taco seasoning and season both sides of the chicken breasts with the mixture. Season with salt and pepper to taste and set aside.
In a large skillet over medium high heat add the vegetable oil and bring to a heat. Add the chicken breasts and brown well on all sides, until no longer pink and juices run clear (cooking time depends on the thickness of the chicken breasts)

Remove the chicken from the skillet (keep the skillet), place it on a platter and allow to cool completely. When cold enough to handle, use a fork and your fingers to shred it.

In the skillet where the chicken was cooked add the onion and garlic and saute over medium heat until tender. Add the corn, green and chipotle chiles, stir well and cook for 2 to 3 minutes. Add the canned tomatoes and black olives, stir and cook for 3 minutes more. Add the shredded chicken, sprinkle with the flour and simmer over low heat for 5 to 7 minutes, or until the mixture thickens slightly.

Assemble the enchiladas
Preheated oven to 350 degrees F (175 degrees C).

Heat the tortillas in the microwave or wrapped in aluminum foil in the oven.

Coat the bottom of 2 13 x 9 inch pans with a 4 tablespoons of the enchilada sauce. Place a tortilla on a plate and spread it with a tablespoon of the enchilada sauce. Spoon about 1/4 cup of the enchilada chicken mixture along the center and roll. Place enchilada in the pan, seam side down and continue with the remaining ingredients. Place 8 enchiladas in each of the pans.

Top enchiladas with the mole sauce and then sprinkle them with the shredded cheese.

Bake for 15 minutes in the preheated oven until the cheese melts. Serve hot with sour cream, pico de gallo, guacamole and Mexican fried rice.

Notes and tips

Homemade Enchilada sauce recipe


2 Tbsp vegetable shortening or olive oil
2 Tbsp all purpose flour
1/4 cup ground red chili
2 cups beef bouillon
3/4 tsp salt
1 clove garlic, crushed
A pinch of dried oregano
A pinch of ground cumin


In a saucepan over medium high heat add the olive oil or shortening and bring to a heat. Add the flour and stir until well blended and slightly golden. Remove from heat and stir in the beef bouillon, whisking until you get a uniform sauce. Add the remaining ingredients and cook over medium heat, stirring often, for 10 to 12 minutes. Set heat to low and simmer for 8 minutes.

Yields about 3 cups. Leftover enchilada sauce refrigerates well for 7 to 8 months.

Homemade Taco seasoning recipe


2 Tbsp chili powder
4 tsp onion powder
2 tsp ground cumin
2 tsp garlic powder
2 tsp paprika
2 tsp oregano
2 tsp sugar
1 tsp salt


Mix all ingredients together in a bowl.

Yields 6 tablespoons of homemade taco seasoning. Keep remaining seasoning in a tightly sealed container in a dark, cool place.

If you do not like this dish to be very hot you can adjust the amount of chiles and chile powder used. You can substitute half of the chile/chipotle powder used with sweet paprika.

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