Our homemade mole sauce stars in this classic dinner recipe that only takes 20 minutes of prep time.

Source: Better Homes and Gardens
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Chicken Mole Enchiladas

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Remove chicken from bones; discard skin and bones. Shred chicken using two forks (should have about 3 cups). In a large bowl combine chicken, 1 cup of the Oven-Roasted Mole, and the Chihuahua cheese.

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  • Spread another 1 cup of the mole in a 3-qt. rectangular baking dish. Divide chicken mixture among tortillas; roll up tortillas. Place, seam sides down, in baking dish. Top with remaining 1 cup mole.

  • Cover with foil and roast 35 minutes. Sprinkle with queso fresco. Roast, uncovered, 10 minutes more or until heated through. Sprinkle with cilantro.

Nutrition Facts (Chicken Mole Enchiladas)

463 calories; 20 g total fat; 6 g saturated fat; 4 g polyunsaturated fat; 8 g monounsaturated fat; 95 mg cholesterol; 1109 mg sodium. 520 mg potassium; 42 g carbohydrates; 4 g fiber; 7 g sugar; 32 g protein; 0 g trans fatty acid; 1628 IU vitamin a; 10 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 286 mg calcium; 4 mg iron;

Oven-Roasted Mole Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a large saucepan bring the water to simmering. Place all dried peppers in a roasting pan. Roast 1 to 2 minutes or just until fragrant; cool. Remove and discard stems and seeds.* Add peppers and dates to the simmering water. Remove from heat and let stand 20 minutes, stirring occasionally. Drain, reserving 2 cups of the soaking liquid.

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  • Meanwhile, in roasting pan combine next five ingredients (through garlic). Drizzle with oil; toss to coat. Roast 18 to 20 minutes or until nuts and seeds are toasted and green onions are light brown, stirring occasionally; cool. Reduce oven temperature to 375°F.

  • In a blender combine pepper mixture and reserved 2 cups soaking liquid. Cover and blend until a paste forms. Strain through a medium-mesh sieve into a medium bowl; discard solids. In blender combine tomatillo mixture, 2 cups of the broth, and the tortillas. Cover and blend until smooth. Strain through medium-mesh sieve into roasting pan; discard solids. Stir in pureed peppers, remaining 8 cups broth, salt, oregano, cumin, and coriander.

  • Roast 2 hours 20 minutes or until slightly thickened and darkened, stirring occasionally. (Or place mixture in a 6-quart Dutch oven. Bring to boiling; reduce heat. Simmer, uncovered, for 1 1/2 hours, stirring frequently.) Stir in orange juice.

Nutrition Facts (Oven-Roasted Mole Sauce)

85 calories; 4 g total fat; 0 g saturated fat; 0 mg cholesterol; 154 mg sodium. 11 g carbohydrates; 2 g fiber; 3 g protein;

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