Chicken Mole Enchiladas

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

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  • Makes: 8 servings
  • Serving Size: 1 enchilada
  • Makes: 8 enchiladas
  • Prep: 20 mins
  • Roast: 45 mins 375°F

Chicken Mole Enchiladas

Directions

  1. Preheat oven to 375 degrees 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.
  2. 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.
  3. Cover with foil and roast 35 minutes. Sprinkle with queso fresco. Roast, uncovered, 10 minutes more or until heated through. Sprinkle with cilantro.

Oven-Roasted Mole Sauce

Directions

  1. Preheat oven to 450 degrees 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.
  2. 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 degrees F.
  3. 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.
  4. 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)

  • Per serving:
  • 85 kcal ,
  • 4 g fat
  • ( 0 g sat. fat ,
  • 0 mg chol. ,
  • 154 mg sodium ,
  • 11 g carb. ,
  • 2 g fiber ,
  • 3 g pro.
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Nutrition Facts (Chicken Mole Enchiladas)

  • Per serving:
  • 463 kcal ,
  • 20 g fat
  • (6 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 95 mg chol. ,
  • 1109 mg sodium ,
  • 42 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 32 g pro.

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