Chicken Mole Enchiladas

Chicken Mole Enchiladas
Budget-friendly recipe
457
Serves:
6
1 hours 0 mins.

This recipe is packed with flavor, easy to make, and fun to share with friends and family.

Ingredients

14½
ounces
Canned no salt added diced
3
Dried, stemmed and seeded
3
chopped
2
cups
chopped
2
cups
12
6-inch corn, warmed
cups
Crumbled, divided
cup
tablespoons
Dried
½
teaspoon
Ground
¼
teaspoon
2
cups
Cooked, chopped or shredded

What You'll Need

  • Blender
  • Medium saucepan
  • Spoon
  • Medium bowl
  • Large shallow baking dish
  • Plate
  • Tablespoon

Directions

  1. Place tomatoes, chiles, garlic, onion, broth, raisins, and seasonings in a blender container and cover with a tight fitting lid. Blend until smooth.
  2. 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.)
  3. Place chicken in a medium bowl and stir in onion and 1 cup of mole.
  4. 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.
  5. Repeat with remaining tortillas, chicken, and cheese.
  6. Pour remaining mole over the top and sprinkle with remaining cheese and bake for 15 minutes.
  7. Serve hot with avocado slices, light sour cream, and cilantro, if you like.

Chef Tips

  • Cut this recipe in half to save money.

Storage Tips

  • Mole can be made up to 1 week ahead and refrigerated until ready to make enchiladas.

Nutrition Info and more

Serving size:
2
Total calories:
370
Total fat:
12 g
Saturated fat:
4 g
Carbohydrates:
43 g
Protein:
26 g
Fiber:
7 g
Sodium:
470 mg
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