ENCHILADAS MOLE RECIPE RECIPES

Name: Enchiladas de Mole
Prep time: 45 min
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

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

CHICKEN MOLE ENCHILADAS RECIPE | BON APPÉTIT

Chicken Mole Enchiladas Recipe | Bon Appétit image

This streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.

Provided by The Original Mexican Cafe

Yield 6 Servings

Number Of Ingredients 17

Ingredients

1½ lb. skinless, boneless chicken thighs (4–5)
1 small onion, halved
1 celery stalk
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
4 large dried ancho chiles, stems and seeds removed
? cup golden raisins
¼ cup mole paste (preferably Rogelio Bueno)
1 Tbsp. chicken bouillon paste
2 tsp. creamy peanut butter
1 tsp. sugar
2 Tbsp. plus ¼ cup vegetable oil
¼ cup chopped semisweet chocolate
Kosher salt
8 oz. Monterey Jack, coarsely grated (about 2 cups), divided
12 5"–6" corn tortillas
¼ cup coarsely chopped cilantro
Finely chopped onion, cooked rice, refried beans, and lime wedges (for serving)

Steps:

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 simmering.
Transfer chicken to a medium bowl; let cool. Strain broth through a fine-mesh sieve into a large measuring cup (you should have 4½ cups); discard solids.
Toast chiles in a dry small skillet over medium-low heat until pliable and slightly puffed with a few lighter-colored blisters, about 3 minutes. Transfer to a blender, add raisins and 2 cups broth, and tamp down chiles to submerge. Let sit until softened, about 20 minutes.
Add mole paste, bouillon paste, peanut butter, and sugar to blender and purée until smooth.
Heat 2 Tbsp. oil in a clean large pot over medium. Pour chile paste into pan (stand back, mixture will spatter!) and cook, stirring and scraping bottom of pot constantly, until paste is dark, glossy, and the texture of ketchup, 8–10 minutes. Add chocolate and remaining 2½ cups broth; bring to a boil, whisking often. Cook, whisking, until chocolate is melted and sauce thickens slightly, about 2 minutes; season with salt. Let cool until just warm.
Shred chicken in bowl and add half of cheese; toss to combine. Season with salt.
Heat remaining ¼ cup oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil just long enough to soften, 10–20 seconds each (they should be slightly darker with small blisters). Transfer to paper towels to drain.
Preheat oven to 400°. Spread 1 cup mole in a 13x9" baking dish. Dip a tortilla in mole in pot, lightly scraping against rim to remove excess. Fill with ¼ cup chicken mixture, roll up tightly, and place seam side down in baking dish. Repeat with remaining tortillas (they can be tightly packed into dish). Pour remaining mole over tortillas; sprinkle remaining cheese on top. Bake until cheese is melted and filling is warmed through, 8–10 minutes.
Top enchiladas with cilantro and onion and serve with rice, refried beans, and lime wedges for squeezing over.

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