CHICKEN ENCHILADA WITH MOLE SAUCE RECIPE RECIPES

MOLE CHICKEN ENCHILADA WITH HOMEMADE MOLE SAUCE RECIPE ...

Mole Chicken Enchilada with Homemade Mole Sauce Recipe ... image

Today, I'm taking 'complex' out of Mexican staple, Mole Chicken Enchilada. You will be amazed how simple and delicious mole sauce can be if prepared using right ingredients and in right way. Mole sauce is ready with just 15 minutes prep. Once sauce is done, chicken enchilada can be prepared in no time.
Mole sauce has reputation of being so complex where it is actually not. Yes, it does need some ingredients to develop authentic flavor but I can tell you it is worth the effort.
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A batch of mole sauce stay good in refrigerator for more than a week. You can make it once and serve couple of times. Plus the quality of sauce is so good you will forget buying jars or paying 30+ dollars in restaurants.
No matter what we eat for lunch, a family-style dinner is must in our house. This is the time when we discuss our day and unwind with comfort of a homemade meal.
Just like you, some days I'm so busy over the weekdays that a homemade meal seems hard to envision. For such days, I like to prepare main component of dish over the weekend that helps me make a homemade meal possible on weeknights.
I can't believe I'm telling you this but some part of me thinks... the same dish prepared on a lazy hour of weekend tastes better than one prepared on weekdays.. exact same recipe. May be because on weekend I have time to pay attention to details?! Or just because mind is relaxed :)
Mole Sauce, or enchilada sauce, or mother curry sauce, all of these are great investment when made over weekend. Once sauce is ready, putting dinner together becomes as easy as cutting veggies and folding into tortillas.
What is Mole Sauce?
Mole is general term used for all kind of sauces served in Mexican cuisine.
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There are many types of mole sauce in Mexican cuisine but the one I'm sharing today is Mole Poblano. Mole poblano is perfect balance of bitter, sweet and spicy that comes from few kind of chilies and chocolate. The best kind of chocolate for this is Mexican semi-sweet chocolate. Chocolate adjusts the heat of chilies and gives sauce it's signature lush chocolate color.
The taste of mole depends a lot on this main ingredient i.e. chocolate. I mean not just any chocolate but Mexican chocolate. Mexican Chocolate gives mole it's signature intense flavor. It is not as chocolaty as you might think but bitter-sweet with slight chocolate mouth-feel.
Of course fruity ancho chilies and sesame seeds are other two important ingredients but chocolate can make or break the dish.
I'm saying so because initially I made mole with dark Mexican chocolate and fell in love with the lush dark brown color of sauce. Color was what I was after but it was bit bitter for my taste. My husband enjoyed every bit of it because he loves dark chocolate. Second try I used semi-sweet and that was something which made me like my creation. So, you can choose chocolate dark or semi based on your taste preference.
Fact Time: Did you know, one of kind of mole - Mole Amarillo does not have chocolate and it looks just like a spicy Indian curry. This Indian girl is not crazy for Mexican cuisine for nothing!
Oh, and if you looking to make vegetarian version of mole sauce than use vegetarian stock instead of chicken. And fill with veggies instead of chicken.
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The important of step for making Mole Sauce is toasting the chilies and sesame seeds. Toasting brings out flavor of chilies and make them more flavorful. Dried poblano a.k.a ancho chilies are dark red big chilies with amazingly fruity flavor. Oh yes, you read correct "fruity". Hold one in hand and smell.. it smells like fragrance of a dried apple which has been dried next to a batch of drying chilies.
Dry toasting opens up chilies. Next, sesame seeds are toasted until these are nutty and turn brown. This is yet another signature flavor for mole - nuttiness. To add to same flavor, I also added silvered almonds to the sauce.
Once all toasted ingredients and chilies are pureed. I simmer puree with chicken stock, tomato sauce, and Mexican chocolate to develop flavor. In 20-25 minutes sauce is ready to strain. It is important to strain the sauce to get rid of any solids/seeds of chilies.
That's it! Mole sauce is ready! It is thick at this point. So just before serving with enchiladas, I cook a potion sauce for 5 minutes with more stock to consistency I like. Then, fold some sauce, shredded chicken in warm totillas, drizzle hot mole sauce on top with some cotija cheese...
...Chicken enchiladas as ready to enjoy!
I hope you will try them soon! -Savita x

Provided by Savita

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2 Cup Mole Sauce

Number Of Ingredients 18

Ingredients

2 tablet Chocolate, semi-sweet Mexican Choclate
2 Cup Chicken Stock, low-sodium
1/4 Cup Breadcrumbs, unseasoned, for gluten free - use crushed fried tortillas
8-10 Almonds
1/4 Cup Sesame Seeds, white
1 Cup Tomato Sauce
2 Ancho Chili
1 Chipotle in Adobo
2 tbsp Raisins
1 tsp Oregano, Mexican
1/2 tsp Cinnamon, powder
1/4 tsp Cloves
Salt and Black Pepper
1 lbs Chicken, cooked, **shredded
Tortillas, as per need
Salsa, for serving
Cotija Cheese, for serving
Red Onion, sliced, for serving

Steps:

Remove seeds from ancho chilies, toast in dry heated skillet until chilies are pliable and darker in color (1-2 minutes each side), then soak in 1 cup of hot water and set aside.
In same pan, add sesame seeds and toast stirring as needed until seeds are brown and aromatic. Remove from heat and set aside.
In a blender jar, add tomato sauce, sesame seeds, chipotle chili, ancho chili (drain water and reserve), almonds, raisins, spices, and oregano, breadcrumbs (or tortillas if using). Add drained chili water, say 1-2 tbsp to facilitate blending of all ingredients.
Heat 1 tbsp oil in a heavy bottom pot. Add blender's ingredients with chopped mexican chocolate and 1 cup chicken stock. Mix well. Cover and cook for 18-22 minutes on medium heat or until sauce is thick and dark in color.
Remove from heat, strain through fine mesh to get rid of all solids. Return sauce back to pot with 1/2 cup of more chicken stock. (add stock more or less as per consistency of sauce you want.) Mix well and cook on high heat for 3-4 minutes.
For enchilada, warm tortillas in microwave until pliable. Spread some mole sauce on each, add shredded chicken, and salsa. Fold and place seam-side down on plate.Top with more mole sauce. Sprinkle cotija cheese on top and garnish with red onion and cilantro. Serve immediately.

CHICKEN ENCHILADAS WITH RED MOLE SAUCE RECIPE | BBC GOOD FOOD

Chicken enchiladas with red mole sauce recipe | BBC Good Food image

Try a traditional Mexican favourite with this spicy and varied recipe

Provided by Emma Lewis

Categories Dinner, Main course

Total Time 50 minutes

Yield 4

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breasts
4 ancho chillies
2 plum tomatoes , halved
2 tbsp oil or lard
1 onion , chopped
2 garlic cloves
3 tbsp blanched almonds , plus extra for serving
2 tsp raisin
1 tsp dried oregano
1 tsp ground cumin
½ tsp ground cinnamon
small piece of dark chocolate
375g pack fresh tortillas

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, FatContent 21 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.27 milligram of sodium

CHICKEN ENCHILADAS WITH MOLE SAUCE RECIPE | ALLRECIPES

From allrecipes.com

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MOLE CHICKEN ENCHILADA WITH HOMEMADE MOLE SAUCE RECIPE ...

Dec 30, 2019 · Ingredients Mole Sauce 2 tablet Chocolate (semi-sweet Mexican Choclate) 2 Cup Chicken Stock (low-sodium) 1/4 Cup Breadcrumbs (unseasoned, for gluten free - use crushed fried tortillas ) 8-10 Almonds 1/4 Cup Sesame Seeds (white) 1 Cup Tomato Sauce 2 Ancho Chili 1 Chipotle in Adobo 2 tbsp Raisins 1 ...
From chefdehome.com

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CHICKEN ENCHILADAS WITH RED MOLE SAUCE RECIPE | BBC GOOD FOOD

Jan 30, 2008 · 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.
From bbcgoodfood.com

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CHICKEN MOLE ENCHILADAS RECIPE | BON APPÉTIT

Oct 19, 2021 · Bring chicken thighs, onion, celery, salt, and 5 cups water to a boil in a large pot. Reduce heat and simmer very gently until chicken is cooked through, 12–15 minutes from the time water starts ...
From bonappetit.com

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CHICKEN ENCHILADAS WITH A RIDICULOUSLY EASY MOLE SAUCE ...

Nov 22, 2016 · In a medium sauce pan, heat the oil over medium-high heat. Add the onions and sauté for 3 minutes, or until they begin to slightly brown. Add the garlic and sauté another 30 seconds, until fragrant. Stir in the tomato paste to coat the onions. Add the enchilada sauce, chipotle pepper, adobo sauce, and the chocolate.
From bevcooks.com

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EASY CHICKEN MOLE ENCHILADAS RECIPE | FOODIECRUSH.COM

May 03, 2018 · In a 9x12-inch baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish. Fill each tortilla with 1/4 cup shredded cheese and 1/3 cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place seam side down in the pan.
From foodiecrush.com

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CHICKEN ENCHILADAS WITH A RIDICULOUSLY EASY MOLE SAUCE ...

Nov 22, 2016 · Add the chicken stock, peanut butter, cinnamon and oregano. Season with a pinch of salt, and set the mix simmer for 10 minutes. Then, using an immersion blender, puree the sauce until it’s blended and smooth, about 30 seconds. Let the sauce continue to simmer another five minutes on low, while you prep your enchiladas.
From bevcooks.com

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MOLE CHICKEN ENCHILADAS | WEGMANS

View Step by Step. Preheat oven to 350 degrees. Combine chicken, 3/4 cup mole sauce, and salt in small bowl; set aside. Spray each side of 4 tortillas lightly with cooking spray; stack on plate. Microwave 45 sec until bubbling slightly. Repeat with remaining tortillas. Spray bottom and sides of 9x13-inch baking dish with cooking spray.
From shop.wegmans.com

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CHICKEN MOLE ENCHILADAS - MUY BUENO COOKBOOK

Apr 29, 2015 · Remove from heat and set aside. Preheat oven to 350 degrees F. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat and fill with shredded rotisserie chicken, cheese, and onion.
From muybuenocookbook.com

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SIMPLE MOLE CHICKEN ENCHILADAS | THE MODERN PROPER

Combine half of the mole sauce with the chicken and cheese. Fill the tortillas! Fill the tortillas with the chicken-cheese mixture. Roll the tortillas! Roll them up tight and lay them side-by-side in a baking dish and pour the rest of the mole sauce over the top. Bake the enchiladas! 20 minutes at 375°F is all it takes.
From themodernproper.com

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CHICKEN MOLE ENCHILADAS | ENMOLADAS DE POLLO | MEXICAN RECIPES

Mar 20, 2014 · If you’re familiar with this blog, you might know that I have the recipes for Mole Poblano, Enchiladas Tabasqueñas, and Mole Casserole, but there are plenty of more uses for the Mole sauce in Mexican Gastronomy, such as baking tamales with it, serving them with nopales (Nopalitos con Mole), or simply topping fried eggs with it for breakfast ...
From mexicoinmykitchen.com

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CHICKEN ENCHILADA MOLE CASSEROLE / THE GRATEFUL GIRL COOKS!

Preheat oven to 350° F. Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper. Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. Spray an 8x8 inch baking dish with non-stick ...
From thegratefulgirlcooks.com

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CHICKEN MOLE ENCHILADA CASSEROLE | 12 TOMATOES

Set aside. Add the mole to a medium saucepan over medium heat, and slowly stir in the chicken broth. Cook for about 10 minutes, stirring frequently. Sauce should be smooth. Pour 1/2 cup of the mole sauce into the prepared baking dish and line bottom with 8 tortilla halves to cover entire dish. Top with 1 cup of the chicken and cover with 3/4 ...
From 12tomatoes.com

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THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH

Sep 02, 2020 · How to make Mole Enchiladas: Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds in each side, or fry them lightly in oil. Pour ¼ cup of mole sauce into the bottom of a 9×13” pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in ...
From tastesbetterfromscratch.com

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HOLY MOLE ENCHILADAS - GIMME SOME OVEN

Oct 09, 2018 · Roll the enchilada up, and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Then spread any extra mole around on top of the enchiladas. Bake: Pop the pan in the oven and bake until the enchiladas are heated through, and the edges of the tortillas crisp up a bit. Then remove from the oven.
From gimmesomeoven.com

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CHICKEN MOLE ENCHILADAS BON APPETIT - ALL INFORMATION ...

Chicken Mole Enchiladas Recipe | Bon Appétit hot www.bonappetit.com. Bring chicken thighs, onion, celery, salt, and 5 cups water to a boil in a large pot. Reduce heat and simmer very gently until chicken is cooked through, 12-15 minutes from the time water starts...
From therecipes.info

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RECIPE COLLECTIONS | FRONTERA

Chicken Enchilada Verde Skillet. Get Recipe. Mahi Mahi with Tomatillo Avocado Sauce. Get Recipe. Pork Mole Street Tacos. Get Recipe. Search Recipes. Recipe Collections. Pork Recipes. Chicken Recipes. See All Recipes. Breakfast Recipes. Appetizer & Snacks Recipes. Beef Recipes. Seafood Recipes. Sides Recipes.
From fronterafoods.com

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MOLE VERDE CHICKEN ENCHILADAS - THESTAYATHOMECHEF.COM

These enchiladas are stuffed with flavorful chicken and avocado, then smothered in a delicious green mole sauce. This recipe requires you first to make another recipe from my site, mole verde.It’s actually quite simple to make, but as with any mole, requires a long list of ingredients so I’ve kept these two recipes separate to avoid any confusion or intimidation.
From thestayathomechef.com

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