Easiest Ever' Chicken Mole Enchiladas
Easiest Ever' Chicken Mole Enchiladas might be a good recipe to expand your main course repertoire. One portion of this dish contains around 27g of protein, 54g of fat, and a total of 764 calories. This recipe serves 6 and costs $3.03 per serving. 31 person have made this recipe and would make it again. If you have corn tortillas, feta, sour cream, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 83%, which is outstanding. If you like this recipe, take a look at these similar recipes: Enmoladas (Chicken Mole Enchiladas), Enmoladas (Chicken Mole Enchiladas), and Chicken Mole Enchiladas Supreme.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 60 minutes
Ingredients:
Freshly ground black pepper
2 chicken breasts
1 3/4 cups chicken stock
5 dried pasilla or anocho chiles, stemmed and seeded
1 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
12 6-inch corn tortillas, warmed
3/4 cup queso fresco or mild Feta
2 garlic cloves, minced
Kosher salt
Kosher salt and freshly ground black pepper
1/2 cup olive oil
2 tablespoons olive oil
Olive oil, as needed
1 teaspoon dried oregano
2 tablespoons smooth peanut butter
1/4 cup sour cream
2 (6-inch) corn tortillas, or handful regular tortilla chips
1 1/2 cups hot water
Equipment:
baking sheet
oven
frying pan
blender
Cooking instruction summary:
Watch how to make this recipe. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces. For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
Step by step:
1. Watch how to make this recipe.
2. For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil.
3. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
4. For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat.
5. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more.
6. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano.
7. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
8. To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill.
9. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side.
10. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
Nutrition Information:
covered percent of daily need
