Super Easy Chicken Mole Enchiladas

Super Easy Chicken Mole Enchiladas

Ingredients

  • 5 dried ancho chiles, stemmed and seeded
  • 1 1/2 cups hot water
  • 1 tablespoon olive oil
  • 1 1/2 medium onions, chopped
  • 1/2 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 3 tablespoons smooth peanut butter
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 cups chicken stock
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 1 oz. chopped Mexican chocolate
  • Freshly ground black pepper
  • 2 1/2 cups cooked, shredded chicken breast
  • 12 6-inch corn tortillas
  • 1 cup shredded pepper jack cheese
  • canola oil
  • 1 cup crumbled queso fresco
  • fresh cilantro, chopped avocado, sliced jalapeño, chopped tomatoes (for garnish)

Directions

Soak the dried chiles in hot water for 15 minutes, then drain and set aside.

In a large skillet, heat the oil over medium heat.

Add the onions, season with a little salt and sauté until softened, about 3 minutes. Add the garlic and cook for an additional 2 minutes.

Transfer the onion and garlic mixture to a blender with the chiles, peanut butter, oregano, chili powder, cumin and chicken stock. Puree until very smooth.

Transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 5 minutes or until thickened. Stir in the chocolate extract and chocolate.

Season the mole with salt and pepper.

Fill a medium skillet 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, about 2-3 seconds. Remove and let the excess oil drip off. Dip the fried tortilla directly into the warm mole and transfer to a plate.

Arrange 4 tablespoons of the shredded chicken in the center, being careful not to overfill.

Roll the tortilla and place in a baking dish seam side down.

Repeat with the remaining tortillas. Top the enchiladas with the reserved mole and sprinkle with the pepper jack cheese.

Bake in a 350 degrees F oven for 20 minutes or until heated through and the cheese is melted.

Sprinkle with the queso fresco and serve with cilantro, avocado, jalapeño and tomatoes, if desired.

Notes

Enchiladas can be assembled and frozen in an airtight container for up to 2 months. Uncover and bake in a 350 degrees F oven for 45 minutes or until cooked through.

Recipe by The Suburban Soapbox.

  • 5 dried ancho chiles, stemmed and seeded
  • 350 ml hot water
  • 1 tablespoon olive oil
  • 1 1/2 medium onions, chopped
  • 1/2 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 3 tablespoons smooth peanut butter
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 470 ml chicken stock
  • 1 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 28 g chopped Mexican chocolate
  • Freshly ground black pepper
  • 360 g cooked, shredded chicken breast
  • 12 15-centimeter corn tortillas
  • 115 g shredded pepper jack cheese
  • canola oil
  • 250 g crumbled queso fresco
  • fresh cilantro, chopped avocado, sliced jalapeño, chopped tomatoes (for garnish)

Directions

Soak the dried chiles in hot water for 15 minutes, then drain and set aside.

In a large skillet, heat the oil over medium heat.

Add the onions, season with a little salt and sauté until softened, about 3 minutes. Add the garlic and cook for an additional 2 minutes.

Transfer the onion and garlic mixture to a blender with the chiles, peanut butter, oregano, chili powder, cumin and chicken stock. Puree until very smooth.

Transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 5 minutes or until thickened. Stir in the chocolate extract and chocolate.

Season the mole with salt and pepper.

Fill a medium skillet 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, about 2-3 seconds. Remove and let the excess oil drip off. Dip the fried tortilla directly into the warm mole and transfer to a plate.

Arrange 4 tablespoons of the shredded chicken in the center, being careful not to overfill.

Roll the tortilla and place in a baking dish seam side down.

Repeat with the remaining tortillas. Top the enchiladas with the reserved mole and sprinkle with the pepper jack cheese.

Bake in a 180 degrees C oven for 20 minutes or until heated through and the cheese is melted.

Sprinkle with the queso fresco and serve with cilantro, avocado, jalapeño and tomatoes, if desired.

Notes:

Enchiladas can be assembled and frozen in an airtight container for up to 2 months. Uncover and bake in a 180 degrees C oven for 45 minutes or until cooked through.

Recipe by The Suburban Soapbox.

  • 15 minprep

  • 20 mincook

  • 6servings

This Recipe Uses

Pure Chocolate Extract 4oz

Pure Chocolate Extract