Chicken Mole Enchiladas

Chicken Mole Enchiladas

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From the Test Kitchen

Mole is a complex, rich sauce that represents the multicultural heritage of Mexican cuisine. The 20, or even 30 ingredients often used to make it come from both the European colonial influence and the traditions of the indigenous civilizations. The long list of ingredients usually includes many varieties of dried chili peppers, spices, vegetables, and often chocolate. The most familiar version of mole, from Puebla in Central Mexico, is served with turkey, but our simplified take on the classic sauce is incredible over chicken enchiladas.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Chicken Mole Enchiladas
Title
  • ½ Chicken
  • 2 cloves Garlic
  • 1 Shallot
  • 1 bunch Cilantro
  • 1 oz Mexican Chocolate
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Chili Powder
  • ¼ cup Tomato Paste
  • 1 cup Chicken Broth
  • 4 Whole Wheat Tortillas
  • 2 oz Queso Fresco
  • 1 Lime
  • 3 oz Shredded Mozzarella Cheese
Roast the chicken:
1 Roast the chicken:
Preheat the oven to 500°F. Pat the chicken dry with paper towels, and place it on a baking sheet. Rub the outside of the chicken with olive oil and season it all over with salt and pepper. Roast it in the oven about 25 minutes, or until it reaches 165°F and the juices run clear when you pierce the chicken with a knife. Transfer it to a cutting board and let it rest about 5 minutes.
Prepare your ingredients:
2 Prepare your ingredients:
While the chicken roasts, peel and chop the garlic and shallot. Rinse and dry the cilantro, then roughly chop it. Roughly chop the chocolate.
Make the sauce:
3 Make the sauce:
While the chicken continues to roast, heat some olive oil in a medium skillet on high until hot. Add the shallot and garlic and cook 1 to 2 minutes, stirring occasionally. Stir in the cumin, chili powder, tomato paste, chicken broth, and chocolate until it’s melted. Allow the sauce to come to a simmer, reduce the heat to medium, and cook 3 to 4 minutes longer, or until thickened slightly. Season the sauce with salt and pepper to taste.
Make the filling:
4 Make the filling:
After the chicken rests and it’s cool enough to handle, use your hands to take the meat off the bones and shred it into pieces. In a medium bowl, stir together the shredded chicken, about 2 tablespoons of the sauce, half of the chopped cilantro, the queso fresco, and a few squeezes of lime juice. Season the mixture with salt and pepper to taste.
Prepare the enchiladas:
5 Prepare the enchiladas:
Place ¼ of the filling on each of the 4 tortillas. Roll up the tortillas with the filling inside, and place them seam-side down in a baking dish. Cover them with the remaining sauce, and sprinkle with the shredded mozzarella cheese.
Bake the enchiladas & serve:
6 Bake the enchiladas & serve:
Bake the enchiladas in the oven about 5 minutes or until browned and bubbly. Garnish with the remaining cilantro, and serve with lime wedges. Buen provecho!

Tips from Home Chefs

Roast the chicken:
1 Roast the chicken:
Preheat the oven to 500°F. Pat the chicken dry with paper towels, and place it on a baking sheet. Rub the outside of the chicken with olive oil and season it all over with salt and pepper. Roast it in the oven about 25 minutes, or until it reaches 165°F and the juices run clear when you pierce the chicken with a knife. Transfer it to a cutting board and let it rest about 5 minutes.
2 Prepare your ingredients:
While the chicken roasts, peel and chop the garlic and shallot. Rinse and dry the cilantro, then roughly chop it. Roughly chop the chocolate.
Prepare your ingredients:
Make the sauce:
3 Make the sauce:
While the chicken continues to roast, heat some olive oil in a medium skillet on high until hot. Add the shallot and garlic and cook 1 to 2 minutes, stirring occasionally. Stir in the cumin, chili powder, tomato paste, chicken broth, and chocolate until it’s melted. Allow the sauce to come to a simmer, reduce the heat to medium, and cook 3 to 4 minutes longer, or until thickened slightly. Season the sauce with salt and pepper to taste.
4 Make the filling:
After the chicken rests and it’s cool enough to handle, use your hands to take the meat off the bones and shred it into pieces. In a medium bowl, stir together the shredded chicken, about 2 tablespoons of the sauce, half of the chopped cilantro, the queso fresco, and a few squeezes of lime juice. Season the mixture with salt and pepper to taste.
Make the filling:
Prepare the enchiladas:
5 Prepare the enchiladas:
Place ¼ of the filling on each of the 4 tortillas. Roll up the tortillas with the filling inside, and place them seam-side down in a baking dish. Cover them with the remaining sauce, and sprinkle with the shredded mozzarella cheese.
6 Bake the enchiladas & serve:
Bake the enchiladas in the oven about 5 minutes or until browned and bubbly. Garnish with the remaining cilantro, and serve with lime wedges. Buen provecho!
Bake the enchiladas & serve:
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