MOLE ENCHILADAS RECIPE RECIPES

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'EASIEST EVER' CHICKEN MOLE ENCHILADAS RECIPE | MARCELA ...



'Easiest Ever' Chicken Mole Enchiladas Recipe | Marcela ... image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories     main-dish

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper 
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed 
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces. 
  • For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. 
  • To assemble the enchiladas: Fill a medium saute pan 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, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

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

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

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