Chicken Mole Enchiladas
This recipe is packed with flavor, easy to make, and fun to share with friends and family.
Canned no salt added diced
Dried, stemmed and seeded
6-inch corn, warmed
Cooked, chopped or shredded
What You'll Need
- Medium saucepan
- Medium bowl
- Large shallow baking dish
Place tomatoes, chiles, garlic, onion, broth, raisins, and seasonings in a blender container and cover with a tight fitting lid. Blend until smooth.
Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken mole, stirring often. (You should have about 4¼ cups of mole.)
Place chicken in a medium bowl and stir in onion and 1 cup of mole.
Preheat oven to 400°F. Put about 1 cup of warm mole in a large, shallow baking dish. Place one tortilla on a plate, keeping the rest warm as you work. Dip tortilla in warm mole, shaking off excess. Place a few tablespoons of chicken mixture in the center, then top with a heaping tablespoon of cheese. Roll up and place seam side down in the baking dish.
Repeat with remaining tortillas, chicken, and cheese.
Pour remaining mole over the top and sprinkle with remaining cheese and bake for 15 minutes.
Serve hot with avocado slices, light sour cream, and cilantro, if you like.
Cut this recipe in half to save money.
Mole can be made up to 1 week ahead and refrigerated until ready to make enchiladas.
Nutrition Info and more
Serving size:Total calories:
12 gSaturated fat: