Chicken Enchiladas with Mole

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Chicken enchiladas with mole are a classic Mexican dish that is both flavorful and satisfying.
Mole is a rich and complex sauce made with chocolate, chilies, and spices.
This recipe creates enchiladas filled with tender chicken and smothered in a delicious mole sauce.

Ingredients:

| For the Chicken Filling | |
|—|—|
| 2 boneless, skinless chicken breasts | |
| 1 tablespoon olive oil | |
| 1 onion, chopped | |
| 2 cloves garlic, minced | |
| 1 (14.5-ounce) can diced tomatoes, undrained | |
| 1/2 cup chicken broth | |
| 1 teaspoon chili powder | |
| 1/2 teaspoon cumin | |
| Salt and pepper to taste | |
| For the Mole Sauce | |
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 4 cloves garlic, minced | |
| 1 (1 ounce) square Mexican chocolate, chopped | |
| 1 (28-ounce) can crushed tomatoes | |
| 2 tablespoons chili powder | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon ground cinnamon | |
| 1/4 teaspoon ground cloves | |
| 1/4 cup chicken broth | |
| Salt and pepper to taste | |
| For the Enchiladas | |
| 12 corn tortillas | |
| 1 cup shredded Monterey Jack cheese | |
| 1/2 cup chopped fresh cilantro | |

Cooking Guide:

For the Chicken Filling:

1. In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown on all sides.
2. Remove chicken from the pan and shred with two forks. Set aside.
3. In the same skillet, add onion and garlic and cook until softened, about 5 minutes.
4. Add diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Stir in shredded chicken and heat through.

For the Mole Sauce:

6. In a separate large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
7. Add Mexican chocolate and cook, stirring constantly, until melted, about 1 minute.
8. Stir in crushed tomatoes, chili powder, cumin, cinnamon, cloves, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
9. Season with salt and pepper to taste.

To Assemble the Enchiladas:

10. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
11. Warm tortillas according to package instructions. Spoon about 1/3 cup of chicken filling down the center of each tortilla.
12. Roll up tortillas and place seam side down in the prepared baking dish.
13. Pour mole sauce over the enchiladas, ensuring they are evenly coated.
14. Sprinkle with Monterey Jack cheese and bake for 15-20 minutes, or until cheese is melted and bubbly.
15. Garnish with fresh cilantro before serving.

Tips:

• You can substitute boneless, skinless chicken thighs for the chicken breasts.
• For a spicier mole sauce, add a chopped jalapeno pepper to the sauce when you add the onion and garlic.
• Serve the enchiladas with your favorite toppings, such as sour cream, avocado, and chopped onions.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

I hope you enjoy this recipe!