CHICKEN ENCHILADAS WITH MOLE SAUCE
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h55m
Yield 4
Number Of Ingredients 26
Steps:
- Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
- Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
- Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
Nutrition Facts : Calories 738.8 calories, Carbohydrate 77.7 g, Cholesterol 100.8 mg, Fat 34.8 g, Fiber 13.6 g, Protein 35.4 g, SaturatedFat 13 g, Sodium 2707 mg, Sugar 23.5 g
CHICKEN MOLE ENCHILADAS
Steps:
- Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.
'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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.
CHICKEN ENCHILADAS WITH RED MOLE SAUCE
Try a traditional Mexican favourite with this spicy and varied recipe
Provided by Emma Lewis
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Put the chicken in the pan, then pour in 300ml cold water. Bring to the boil, then reduce down to a simmer and cook for 20 mins, turning once, until the chicken is cooked through. Remove chicken from water (saving the liquid) and when it's cool enough to handle, shred with your fingers or a fork.
- Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.
- Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil or lard in the same frying pan and cook the onion, garlic and almonds for 5 mins. Stir in the raisins, oregano, cumin and cinnamon, then cook 2 mins more until the onion is softened, the almonds are golden and the raisins have puffed up. Tip into the blender with 100ml of the chicken poaching liquid and give it a good whizz.
- Pour the mixture back into the pan, stir in 350ml of the poaching liquid and chocolate and let it simmer for 20 mins. To serve, soften the tortillas in a microwave for 30 secs then pile the chicken on top, spoon over the sauce and roll up. Serve scattered with coriander leaves, limes and more chopped almonds.
Nutrition Facts : Calories 569 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 3.27 milligram of sodium
CHICKEN ENCHILADAS MOLE'
Takes a little prep time but well worth it. Was developed by a co-worker when I worked up in a fly fishing lodge in Alaska many years ago.
Provided by NitaD
Categories Chicken Breast
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For Sauce: Put in sauce pan and simmer till it begins to thicken- oil, flour, chili powder, chicken stock, cloves, cinnamon, and 4 Tbsp of the cumin and the mexican chocolate.
- For the filling: Boil chicken and cube, mix with onions, garlic and tomatos(drained),oregeno, remaining cumin, mustard, salt and pepper.
- To Assemble: Dip tortillas in sauce, lay on assemby area put several tablespoons of filling in middle of tortilla, add some grated monteray jack, and roll. Place in large shallow baking dish-repeat for all 20 tortillas.
- Pour sauce over enchiladas cover with foil and bake for 30 minutes take off foil and sprinkle with remaining cheese bake for 10 more minutes until cheese is melted and begins to brown.
- Serve with a dollop of sour cream and sprinkle of chopped green onions.
Nutrition Facts : Calories 1022.5, Fat 54, SaturatedFat 16.5, Cholesterol 110, Sodium 2470.5, Carbohydrate 87.2, Fiber 6.6, Sugar 18.1, Protein 48.2
SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE
What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
- Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
- Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
- Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
- Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
- Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g
MOLE ENCHILADAS
From the Border Cookbook, posted for ZWT 3, Mexico. Chicken may be used in place of the turkey in this dish. This has a lot of steps, but the mole sauce is mild and flavorful. I used canned, diced tomatoes when I made this. The recipe makes enough sauce for an extra batch of enchiladas.
Provided by pattikay in L.A.
Categories Poultry
Time 2h
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- break the stems off the chiles and remove the seeds. rinse the chiles.
- toast the chiles until fragrant in a large, heavy skillet, turning them frequently. transfer the chiles to a large saucepan and cover with water.
- simmer over medium heat for about 30 minutes, till softened.
- while the chiles simmer, toast and roast the other ingredients. toast the sesame seeds over medium heat in the skillet. watch them carefully as they begin to release their fragrance, browning lightly and dancing in the pan. don't let them burn. spoon seeds into a blender.
- toast the anise and cumin seeds in the skillet until fragrant and add them to the blender.
- pour 1 T of the oil into the warm skillet and str in the nuts.
- saute until lightly colored and fragrant. Transfer nuts to the blender.
- wipe out the skillet and increase the heat to medium high. scatter the garlic cloves in teh skillet, turning the cloves occasionally so that they soften and darken on all sides, which takes a few minutes.
- remove all garlic from the skillet and set it aside until cool enough to handle.
- add the tomatoes to the skillet, turning occasionally as they soften and darken. the skins will split a bit during the process.
- remove the tomatoes and set them aside till cool enough to handle.
- remove the skins from the garlic and tomatoes and add both to the blender.
- pour about 1 cup of the stock into the blender. puree the mixture 2 minutes.
- the sauce will become smooth but a little grainy.
- pour the sauce into a large bowl.
- drain the chiles lightly from their cooking liquid, reserving 1 cup of the liquid. place the chiles and about 1/2 cup of the reserved liquid in the blender and puree. Pour the chiles in the bowl with the tomato sauce.
- Add one more cup of stock to the blender with the remaining sauce ingredients and puree for 2 minutes. this mixture too will become smooth but a little grainy. pour it into the bowl and stir together.
- wipe out any tomato residue from the skillet and add the remaining oil. warm the oil over medium heat. spoon in the sauce and fry it for about 10 minutes, stirring up from the bottom constantly.
- mix in the remaining stock and reserved chile cooking liquid, reduce the heat to low and simmer for 30 minutes (the sauce can be made ahead and refriegerated for 1 or 2 days or frozen for several months. rewarm before proceeding).
- reserve half of the sauce for another batch of enchiladas or for another use.
- add the turkey to the remaining sauce and simmer together for 15 minutes.
- heat 1 inch of oil in a small skillet till the oil ripples. with tongs, dunk a tortilla in oil long enough for it to go limp, a matter of seconds. don't let the tortilla turn crisp. repeat with remaining tortillas and drain them.
- heat oven to 350. grease a 9 by 13 inch baking dish.
- dip a tortilla into the sauce. top it with about 1/3 cup of turkey drained from the sauce with a slotted spoon, and a couple of teaspoons each of onion and cheese. roll up the tortillas snug but not tight. transfer the enchilada to the baking dish.
- repeat with the rest of the tortillas and filling. top the enchiladas with any remaining onion and pour the remaining sauce evenly over them. scatter the rest of the cheese over the sauce.
- bake for 15-18 minutes till the enchiladas are heated through and the sauce is bubbly.
- serve immediately, with spoonfuls of crema drizzled over and a scattering of cilantro and sesame seeds.
Nutrition Facts : Calories 708, Fat 37.5, SaturatedFat 8.8, Cholesterol 58, Sodium 521.1, Carbohydrate 66, Fiber 11.9, Sugar 15.9, Protein 35.7
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