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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Recipe Summary

prep:
20 mins
roast:
45 mins at 375°
Servings:
8
Yield:
8 enchiladas
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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; total fat 20g; saturated fat 6g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 95mg; sodium 1109mg; potassium 520mg; carbohydrates 42g; fiber 4g; sugar 7g; protein 32g; trans fatty acid 0g; vitamin a 1628IU; vitamin c 10mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 7mg; vitamin b6 0mg; folate 28mcg; vitamin b12 1mcg; calcium 286mg; iron 4mg.

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