MOLE SAUCE ENCHILADA RECIPES

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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

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.

ENCHILADA CASSEROLE WITH QUICK MOLE SAUCE RECIPE | MYRECIPES



Enchilada Casserole with Quick Mole Sauce Recipe | MyRecipes image

Tender carnitas meat is layered with corn tortillas and an easy Mexican mole sauce. This version of the sauce combines sweet plantains and dried cherries with spicy ancho chiles and savory pumpkinseed kernels; a touch of Mexican chocolate adds depth. Substitute Pork Carnitas for the beef, if you prefer.

Provided by Julianna Grimes Bottcher

Yield 6 servings

Number Of Ingredients 20

Mole:
2 dried ancho chiles
1 cup boiling water
1 teaspoon olive oil
1 cup (1/2-inch-thick) slices soft black plantains (about 4 ounces)
½ cup chopped onion
¾ teaspoon salt
¼ teaspoon ground cumin
? teaspoon ground cinnamon
2 garlic cloves, minced
1 cup less-sodium beef broth
2 tablespoons dried sweet cherries
2 tablespoons salted pumpkinseed kernels
½ ounce Mexican chocolate, chopped (such as Abuelita)
1 cup water
Remaining ingredients:
Cooking spray
12 (6-inch) corn tortillas
1?½ cups chopped Beef Carnitas
? cup (about 1 1/4 ounces) queso fresco

Steps:

  • To prepare mole, heat a large skillet over medium-high heat. Add chiles, and cook 2 minutes on each side or until fragrant. Combine chiles and 1 cup boiling water in a small bowl; cover and let stand 10 minutes. Remove chiles from liquid, reserving liquid. Remove and discard stems and seeds from chiles. Set chiles and soaking liquid aside.
  • Heat oil in pan over medium-high heat. Add plantains; sauté 2 minutes. Add onion and the next 4 ingredients (through garlic); sauté for 5 minutes. Stir in chiles, soaking liquid, broth, cherries, and pumpkinseed kernels; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat. Add chocolate, stirring until chocolate melts. Transfer mixture to a blender, and add 1 cup water. Process until smooth.
  • Preheat oven to 350°.
  • Spread 1 cup mole in bottom of a 13 x 9-inch baking dish lightly coated with cooking spray. Arrange 6 tortillas over mole; top with Beef Carnitas. Arrange remaining tortillas over Beef Carnitas. Spread remaining sauce over tortillas; sprinkle with queso fresco. Bake at 350° for 30 minutes or until cheese begins to melt and casserole is thoroughly heated.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 37.5 g, CholesterolContent 25 mg, FatContent 8.6 g, FiberContent 4.6 g, ProteinContent 11.6 g, SaturatedFatContent 2.8 g, SodiumContent 501 mg

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