ENCHILADA MOLE RECIPES

CHICKEN ENCHILADAS WITH MOLE SAUCE RECIPE | ALLRECIPES

Chicken Enchiladas With Mole Sauce Recipe | Allrecipes image

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

Provided by Allrecipes

Categories Side Dish Sauces and Condiments Sauces Mole Sauce Recipes

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 12 enchiladas

Number Of Ingredients 26

Ingredients

2 tablespoons lard
½ onion, sliced
2 cloves garlic, sliced
1 teaspoon salt
1 tablespoon cumin seeds
2 poblano peppers, seeded and thinly sliced
2 Anaheim peppers, seeded and thinly sliced
4 skinless, boneless chicken thighs, cut into chunks
4 cups chicken broth
2 cups chicken broth
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 corn tortilla, cut into 1-inch strips
4 tomatoes, cut in half crosswise
3 tomatillos, cut in half crosswise
2 tablespoons lard
½ onion, sliced
5 cloves garlic, sliced
2 teaspoons cumin seeds
2 cups chicken broth
salt to taste
1 teaspoon white sugar, or more to taste
3 ounces dark chocolate, coarsely chopped
12 corn tortillas
½ bunch fresh cilantro, coarsely chopped
½ cup crumbled queso fresco

Steps:

Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Nutrition Facts : Calories 738.8 calories, CarbohydrateContent 77.7 g, CholesterolContent 100.8 mg, FatContent 34.8 g, FiberContent 13.6 g, ProteinContent 35.4 g, SaturatedFatContent 13 g, SodiumContent 2707 mg, SugarContent 23.5 g

ENCHILADAS DE MOLE | BETTER HOMES & GARDENS

Enchiladas de Mole | Better Homes & Gardens image

Since it serves 12 and cooks in two casserole dishes, this easy enchiladas recipe is perfect for family get-togethers or make-ahead meals. Mole sauce mixed into the filling really makes the spicy Mexican flavors sing in these cheese enchiladas.

Provided by Better Homes & Gardens

Prep Time 45 minutes

Number Of Ingredients 17

Ingredients

Nonstick cooking spray
12 6- to 7-inch flour tortillas
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 medium fresh jalapeño or serrano chile pepper, seeded and finely chopped
1 tablespoon olive oil or vegetable oil
? cup sour cream
¼ cup purchased mole sauce
2 tablespoons water
2 ounces black beans or pinto beans, rinsed and drained
2 cups shredded asadero cheese, Monterey Jack cheese, or sharp cheddar cheese (8 ounces)
1 cup sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cumin
¼ teaspoon salt
¾ cup milk
1 recipe Mango Salsa or 1-1/2 cups purchased salsa

Steps:

Nutrition Facts : Calories 299 calories, CarbohydrateContent 30 g, CholesterolContent 29 mg, FatContent 14 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 5 g, SodiumContent 458 mg

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1. To poach the chicken, cut the onion into quarters (leaving the skin on), scrub and halve the carrots, trim and roughly chop the celery, halve the bulb of garlic. Place it all into a large, deep pot with the chicken, peppercorns and parsley. Cover with cold water, then add 1 teaspoon of sea salt and place on a high heat. Bring to the boil, then reduce the heat to medium-low and simmer for 1½ hours, or until the chicken is cooked through and falling away from the bone, skimming away and discarding any scum that rises to the surface. Turn off the heat and leave the chicken to soak in the pot until ready to serve.
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3. Meanwhile, heat 1 tablespoon of pork dripping in a large, deep frying pan on a medium heat. Add the sesame seeds, peanuts and almonds, and toast for 5 minutes, or until golden. Remove to a bowl.
4. Add another tablespoon of dripping to the pan. Peel and roughly chop the onions and garlic, then fry with the ground spices for 5 to 10 minutes, or until softened.
5. Peel the plantain and roughly chop with the tomatoes. Add to the pan, along with the raisins and toasted nuts and seeds (reserving 3 tablespoons for serving).
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7. Working in batches, transfer the mixture to a liquidiser and whiz until smooth, adding a little water to each batch until you reach the desired consistency. Pass the mixture through a coarse sieve into a large pan on a low heat, with 4 tablespoons of dripping.
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