CHICKEN MOLE ENCHILADAS

Chicken Mole Enchiladas image

Provided by Food Network

Yield 6-8 Servings

Number Of Ingredients 20

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Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 bolillo (substitute small French roll), cut into 1-inch pieces
2 dried ancho chiles, stemmed, seeded and diced
2 California red chile pods, stemmed, seeded and diced
1 large or 2 small tomatillos, husks removed, rinsed and chopped
1 tomato, chopped
1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
2 tablespoons smooth peanut butter
1.5 ounces Mexican chocolate (recommend Nestle-Abuelita), coarsely chopped
2 teaspoons cocoa powder
3 tablespoons DOA MARA® Mole Paste
2 teaspoons salt
½ cup canola oil, for frying
12-18 corn tortillas
1 pound shredded store-bought rotisserie chicken
1½ cups white shredded cheese (Monterey Jack or Oaxaca)
1 medium white onion, diced
1½ cups crumbled queso fresco

Steps:

Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

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Mohammad Ajmal

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These enchiladas were amazing! The mole sauce was so flavorful and the chicken was cooked to perfection. I will definitely be making this recipe again and again.

Fakhar Jamal

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I made these chicken mole enchiladas for a party and they were a huge success! Everyone loved them. The mole sauce was rich and complex, and the chicken was cooked perfectly. I would definitely make this recipe again.

Mr.Mahendra Kumar

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The chicken mole enchiladas were delicious! I followed the recipe exactly and they turned out perfect. The mole sauce was amazing - it had just the right amount of heat and spice. The chicken was also very tender and moist. I would definitely recomme

Odoki Bonsoizibe

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These chicken mole enchiladas were a hit with my family! The mole sauce was rich and flavorful, and the chicken was tender and juicy. I especially loved the combination of the sweet and spicy flavors. I will definitely be making this recipe again.

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