Chicken Mole Enchiladas
Tender shredded chicken wrapped in corn tortillas, smothered in a rich, complex mole poblano sauce with notes of chili, nuts, and chocolate. This authentic Mexican dish is baked with cheese until bubbly, offering a deep and unforgettable flavor experience.
For 4 servings
5 steps. 60 minutes total.
- 1
Step 1
- a.Poach and Shred Chicken
- b.Place chicken breasts in a saucepan with one half of the onion, 2 cloves of garlic, the bay leaf, and a pinch of salt. Cover with water by at least an inch.
- c.Bring to a boil, then reduce heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
- d.Remove the chicken and let it cool slightly. Reserve 3 cups of the poaching liquid for the sauce. Once cool enough to handle, shred the chicken using two forks.
- 2
Step 2
- a.Prepare the Chiles and Aromatics
- b.While the chicken cooks, heat a dry skillet over medium heat. Toast the dried chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, as they will become bitter.
- c.Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until fully softened.
- d.In the same skillet, heat 3 tbsp of oil. Add the other half of the onion (chopped), 2 cloves of garlic, and the tomato. Sauté for 5-7 minutes until softened.
- e.Add the almonds, sesame seeds, and raisins. Cook for 2-3 minutes, stirring constantly, until lightly toasted and fragrant. Add the oregano, cumin, and cinnamon and cook for 30 seconds more.
- 3
Step 3
- a.Blend and Simmer the Mole Sauce
- b.Drain the softened chiles, reserving the soaking water. Add the chiles and the sautéed aromatic mixture to a high-powered blender.
- c.Pour in 2 cups of the reserved chicken poaching liquid (or chicken broth). Blend on high speed for 2-3 minutes until completely smooth. If the mixture is too thick, add a little more broth or some of the chile soaking water.
- d.For an extra-smooth sauce, strain the blended mixture through a fine-mesh sieve into a clean pot or Dutch oven, pressing on the solids.
- e.Bring the sauce to a simmer over medium heat. Stir in the chopped dark chocolate, 1.5 tsp salt, and 1 tsp sugar. Reduce heat to low and let it simmer gently for at least 20-30 minutes, stirring occasionally, until it has thickened and the flavors have melded. Taste and adjust seasoning.
- 4
Step 4
- a.Assemble the Enchiladas
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.In a small skillet, heat 1/4 cup of oil over medium-high heat. Using tongs, quickly fry each tortilla for about 10 seconds per side. This softens them and prevents them from breaking. Place on a paper towel-lined plate.
- d.Dip each fried tortilla into the warm mole sauce, coating it completely.
- e.Fill each tortilla with a generous amount of shredded chicken, roll it up, and place it seam-side down in the baking dish.
- 5
Step 5
- a.Bake and Serve
- b.Pour the remaining mole sauce evenly over the rolled enchiladas in the dish.
- c.Sprinkle the shredded Monterey Jack cheese over the top.
- d.Bake for 20 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
- e.Let the enchiladas rest for 5 minutes before serving. Garnish with crumbled queso fresco, a drizzle of Mexican crema, chopped cilantro, toasted sesame seeds, and finely diced raw onion.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The flavor of mole sauce deepens and improves overnight. Consider making it a day in advance.
- 2For a richer flavor, use lard instead of vegetable oil to fry the tortillas.
- 3Don't skip straining the sauce. This step is key to achieving the silky, velvety texture of a traditional mole.
- 4If the mole sauce tastes slightly bitter, a little extra sugar or a small piece of a piloncillo cone can help balance the flavors.
- 5Use a high-powered blender for the smoothest possible sauce. If you don't have one, you may need to blend in batches and strain very thoroughly.
Adapt it for your goals.
Protein Swap
Substitute the chicken with shredded pork shoulder (carnitas) or turkey for a different flavor profile.
VegetarianVegetarian
Make it vegetarian by filling the enchiladas with black beans and cheese, sautéed mushrooms and spinach, or roasted sweet potatoes.
Cheese VariationCheese Variation
Use a blend of Mexican cheeses like Oaxaca and Cotija instead of Monterey Jack for a more authentic taste and texture.
Why this is on our healthy list.
High in Protein
The chicken provides a significant amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Rich in Antioxidants
Ingredients like dried chiles, tomatoes, and dark chocolate are packed with antioxidants, which help protect your cells from damage caused by free radicals.
Source of Healthy Fats
Almonds and sesame seeds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Contains Essential Minerals
This dish provides important minerals like iron from the chicken and magnesium from the dark chocolate and almonds, which are vital for energy production and bone health.
Frequently asked questions
A serving of two enchiladas contains approximately 650-750 calories, depending on the exact amount of cheese, crema, and oil used. This is an estimate and can vary.