Chicken Mole Enchiladas

One of the most traditional Mexican dishes, enchiladas are a spicy combination of two of the most classic ingredients in Mexican cuisine: chile and tortillas. Stuffed with juicy chicken, these enchiladas are lathered with a mouthwatering mole sauce, prepared with a unique blend of spices and seeds. Packed with flavor, chicken mole enchiladas are ideal for busy weeknights.
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Ingredients
8
Portions
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Preparation
1h 20 mins
1h
Easy
  • On a griddle, toast pasilla chile, mulato chile, almonds, pecans, raisins, hazelnuts, sesame seeds, pine nuts, peanuts, pumpkin seed, allspice, and cinnamon. Remove and set aside.
  • In a skillet over medium heat, heat oil. Fry plantains until brown. Set aside.
  • In the same skillet, fry onion and garlic. Set aside.
  • Transfer chiles, spices, plantain, and onion to a blender. Add chicken broth. Blend until smooth.
  • In a clay pot, heat oil and add the mole paste. Dissolve the mole paste little by little with chicken broth and stir constantly using a wooden spoon. Cook over low heat for 30 minutes.
  • Add Mexican chocolate and cook for 30 more minutes. Season with salt and pepper. Mole will be ready once fat has rendered out.
  • In a skillet over medium heat, fry tortillas for 30 seconds. Place fried tortillas on a paper towel-lined plate to remove excess oil and set aside.
  • Stuff tortillas with chicken and set aside.
  • Serve enchiladas on a plate, spoon mole over, and serve with cream, cheese, and onion.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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