How to Make Authentic Chicken Enchiladas with Homemade Mole Sauce

Simple Summary

Indulge in the rich flavors of Mexico with these homemade Chicken Enchiladas smothered in a complex, velvety mole sauce. This dish combines tender chicken, melted cheese, and a sauce that's both deeply savory and subtly sweet.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 8 corn tortillas
• 2 cups shredded cooked chicken
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1/4 cup vegetable oil

For the mole sauce:

• 2 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 cup sesame seeds
• 1/4 cup almonds
• 1/4 cup raisins
• 1 tomato, chopped
• 2 tbsp vegetable oil
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 2 cups chicken broth
• 2 oz dark chocolate, chopped
• Salt to taste

For garnish:

• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled queso fresco

Instructions

1. Prepare the mole sauce: Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes, turning frequently. Transfer to a bowl and cover with hot water. Let soak for 30 minutes.

2. In the same skillet, toast sesame seeds and almonds until golden, about 5 minutes. Set aside.

3. Heat 2 tbsp oil in a large saucepan over medium heat. Sauté onion and garlic until softened, about 5 minutes.

4. Drain the chiles and add to the saucepan along with sesame seeds, almonds, raisins, tomato, cinnamon, cumin, and cloves. Cook for 5 minutes.

5. Add chicken broth and simmer for 20 minutes. Remove from heat and let cool slightly.

6. Transfer the mixture to a blender. Add chocolate and blend until smooth. Season with salt to taste.

7. Preheat oven to 375°F (190°C).

8. In a skillet, heat 1/4 cup oil over medium heat. Dip each tortilla in the hot oil for a few seconds to soften, then drain on paper towels.

9. Fill each tortilla with shredded chicken and cheese. Roll up and place seam-side down in a 9x13 inch baking dish.

10. Pour the mole sauce over the enchiladas, making sure to cover them completely.

11. Bake for 20-25 minutes, until the cheese is melted and the sauce is bubbly.

12. Garnish with cilantro and queso fresco before serving.

Chef's Notes

• For a quicker version, you can use store-bought mole paste, but homemade mole offers a more complex flavor.
• Leftover mole sauce can be stored in the refrigerator for up to a week or frozen for up to 3 months.
• To make this dish spicier, add a chopped chipotle pepper in adobo sauce to the mole.
• For a vegetarian version, replace the chicken with roasted vegetables like sweet potatoes and bell peppers.

Nutritional Info

Per serving: Approximately 650 calories. This dish is high in protein from the chicken and cheese, and contains healthy fats from nuts and seeds. The mole sauce is rich in antioxidants from the chocolate and chiles.

Serving Suggestions

Serve these enchiladas with a side of Mexican rice and refried beans for a complete meal. A light, crisp salad with citrus dressing can help balance the rich flavors. Pair with a cold Mexican beer or a fruity sangria for the perfect dinner experience. For a festive touch, serve with a dollop of sour cream and sliced avocado on top.