Chicken Mole Enchiladas

Directions

Making the Mole Sauce:

1. Sauté the Base: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
2. Add Spices: Stir in the chili powder, cocoa powder, ground cinnamon, ground cumin, and dried oregano. Cook for another 2 minutes to toast the spices and enhance their flavors.
3. Simmer the Sauce: Add the diced tomatoes, chicken broth, peanut butter, and sugar. Stir well to combine. Bring the mixture to a simmer and cook for about 15 minutes, allowing the flavors to meld together.
4. Blend and Season: Using an immersion blender or a regular blender, blend the sauce until smooth. Season with salt and pepper to taste.

Assembling the Enchiladas:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Tortillas: Warm the corn tortillas in a dry skillet or microwave them for about 20 seconds to make them pliable.
3. Fill and Roll: Place a small amount of shredded chicken and a sprinkle of cheese in the center of each tortilla. Roll up the tortillas and place them seam-side down in a greased baking dish.
4. Add the Sauce: Pour the mole sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining cheese on top.
5. Bake: Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped fresh cilantro if desired and serve hot.

Kitchen Equipment Needed

• Medium saucepan
• Immersion blender or regular blender
• Skillet or microwave
• Baking dish
• Measuring cups and spoons
• Wooden spoon or spatula

Tips and Variations

• Shortcuts: Use store-bought rotisserie chicken to save time on cooking and shredding the chicken.
• Vegetarian Option: Replace the chicken with roasted vegetables or black beans for a vegetarian version of this dish.
• Spice Level: Adjust the amount of chili powder based on your preference for spiciness.
• Nut-Free: If you have a nut allergy, substitute the peanut or almond butter with sunflower seed butter.

How to Store Leftovers

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or oven until heated through. The mole sauce can be made ahead and stored separately for up to a week in the refrigerator or frozen for up to 3 months.

Serving Suggestions

Serve these Chicken Mole Enchiladas with a side of Mexican rice, refried beans, or a fresh green salad. A cool, refreshing drink like horchata or a light Mexican beer pairs wonderfully with this dish.