Chicken Enchiladas Mole’

The aroma of mole always takes me back to a small, vibrant kitchen in Santa Fe, New Mexico. I was a young line cook, eager to learn anything and everything. One of the older cooks, a woman named Elena with hands that seemed to possess an innate understanding of flavor, taught me her version of mole. It wasn’t quite like any I’d had before—deep, rich, and complex, but with a unique sweetness and warmth. This Chicken Enchiladas Mole’ recipe reminds me of that kitchen, that learning experience, and the magic that can happen when you combine patience and passion with good ingredients.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Servings: 10-12
• Yield: 1 large baking dish
• Dietary Type: Not specified

Ingredients

• 1 cup vegetable oil
• 7 teaspoons flour
• 5 teaspoons chili powder
• 6 cups chicken stock
• 1 teaspoon clove
• 1 teaspoon cinnamon
• 6 tablespoons ground cumin
• 6 ounces Mexican chocolate
• 3 lbs chicken breasts
• 4 cups diced onions
• 4 garlic cloves, minced
• 24 ounces canned tomatoes, diced
• 4 teaspoons oregano
• 2 tablespoons prepared mustard
• 2 tablespoons salt
• 2 teaspoons pepper
• 20 tortillas
• 1 lb grated Monterey Jack cheese
• Sour cream, to garnish
• Chopped green onion, to garnish

Equipment Needed

• Large saucepan
• Large pot for boiling chicken
• Large bowl
• Large shallow baking dish

Instructions

1. Prepare the Mole Sauce: In a large saucepan, combine the vegetable oil, flour, and chili powder. Simmer the mixture until it starts to thicken, stirring constantly to prevent burning.
2. Add the chicken stock, cloves, cinnamon, and 4 tablespoons of the ground cumin. Stir well to combine.
3. Add the Mexican chocolate to the saucepan. Continue to simmer the sauce, stirring frequently, until the chocolate is fully melted and the sauce has thickened further. This might take about 15-20 minutes.
4. Cook the Chicken: In a large pot, bring water to a boil. Add the chicken breasts and boil until cooked through, about 20-25 minutes. The internal temperature should reach 165°F (74°C).
5. Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, cube the chicken.
6. Prepare the Filling: In a large bowl, combine the cubed chicken, diced onions, minced garlic, and diced canned tomatoes (drained).
7. Add the oregano, the remaining 2 tablespoons of ground cumin, prepared mustard, salt, and pepper to the chicken mixture. Stir well to ensure all ingredients are evenly distributed.
8. Assemble the Enchiladas: Lightly dip each tortilla into the prepared mole sauce, coating both sides.
9. Lay the tortilla on a flat surface. Place several tablespoons of the chicken filling in the center of the tortilla.
10. Sprinkle some of the grated Monterey Jack cheese over the filling.
11. Roll the tortilla tightly and place it seam-down in a large, shallow baking dish.
12. Repeat steps 8-11 for all 20 tortillas, arranging them snugly in the baking dish.
13. Bake the Enchiladas: Pour the remaining mole sauce evenly over the assembled enchiladas, ensuring they are well-coated.
14. Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes.
15. Remove the foil and sprinkle the remaining Monterey Jack cheese over the enchiladas.
16. Return the baking dish to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and beginning to brown.
17. Serve: Remove the baking dish from the oven and let the enchiladas cool slightly before serving. Garnish each serving with a dollop of sour cream and a sprinkle of chopped green onions.

Expert Tips & Tricks

• For a richer, deeper mole flavor, consider toasting the spices (clove, cinnamon, cumin) in a dry skillet for a few minutes before adding them to the sauce. Be careful not to burn them!
• If the mole sauce becomes too thick while simmering, add a little more chicken stock to thin it out to your desired consistency.
• To prevent the tortillas from tearing when rolling, lightly warm them in a dry skillet or microwave before dipping them in the sauce.
• If you want a spicier mole, add a pinch of cayenne pepper or a chopped jalapeño to the sauce while it’s simmering.
• Make-ahead tip: You can assemble the enchiladas ahead of time and store them in the refrigerator (covered) for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.

Serving & Storage Suggestions

Serve these Chicken Enchiladas Mole’ hot, straight from the oven, garnished with sour cream and chopped green onions. They pair well with a side of Mexican rice and refried beans.

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. You can also freeze the enchiladas for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1022.5 kcal	N/A
Calories from Fat	485 g	48%
Total Fat	54 g	83%
Saturated Fat	16.5 g	82%
Cholesterol	110 mg	36%
Sodium	2470.5 mg	102%
Total Carbohydrate	87.2 g	29%
Dietary Fiber	6.6 g	26%
Sugars	18.1 g	N/A
Protein	48.2 g	96%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Enchiladas Mole’: Substitute the chicken with black beans, sweet potatoes, and corn for a delicious vegetarian option.
• Spicier Mole: Add a few dried chiles, such as ancho or guajillo, to the mole sauce for a more intense heat. Rehydrate them in hot water before blending and adding to the sauce.
• Gluten-Free: Ensure your tortillas are made from corn, and that your flour used in the roux is a gluten-free blend.
• Different Cheese: Use cheddar, Oaxaca, or a blend of Mexican cheeses instead of Monterey Jack.
• Creamier Mole: Stir in a dollop of Mexican crema or sour cream into the mole sauce just before serving for added richness.

FAQs (Frequently Asked Questions)

Q: Can I make the mole sauce ahead of time?
A: Yes! The mole sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before using. The flavors often meld and improve over time!

Q: Can I use pre-shredded chicken instead of boiling chicken breasts?
A: Absolutely. You can use leftover cooked chicken, rotisserie chicken, or any pre-shredded chicken to save time.

Q: Can I freeze the enchiladas after baking?
A: Yes, you can freeze the baked enchiladas. Let them cool completely, then wrap them tightly in plastic wrap and foil. Thaw in the refrigerator before reheating.

Q: What if my mole sauce is too bitter?
A: The bitterness could be from the chocolate. Add a little more sugar or a touch of honey to balance the flavors. Be sure to use good quality Mexican chocolate.

Q: Can I make this recipe without Mexican chocolate?
A: While Mexican chocolate adds a unique flavor, you can substitute it with unsweetened chocolate and a pinch of cinnamon and sugar, but the taste won’t be exactly the same.

Final Thoughts

I hope this Chicken Enchiladas Mole’ brings as much warmth and flavor to your table as it has to mine. It’s a dish that takes a little time and attention, but the result is a deeply satisfying and flavorful meal. Don’t be afraid to experiment with the recipe and make it your own. If you try this recipe, I’d love to hear about your experience and any variations you’ve made! Consider serving these enchiladas with a refreshing margarita or a cold Mexican beer for the perfect fiesta.