🌮 Mexican Mole Enchiladas
Enchiladas filled with tender chicken, wrapped in tortillas, and smothered in a rich, complex mole sauce.
Ingredients
- 500 grams boneless, skinless chicken breasts
- 8 corn tortillas
- 200 millilitres sour cream
- 200 grams Mexican cheese blend
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon dried oregano
- 2 tablespoons unsweetened cocoa powder
- 500 millilitres chicken broth
- 2 tablespoons vegetable oil
- 1 onion
- 3 cloves garlic
Instructions
- Preheat the oven to 180°C. In a large pot, bring water to a boil. Add the dried chiles and cook for 5 minutes. Remove from heat, cover, and let soak for 20 minutes. Drain and remove stems and seeds.
- In a large skillet, heat oil over medium heat. Add the onion and garlic, and sauté until softened. Add the soaked chiles, cinnamon stick, cloves, and oregano. Cook for 5 minutes, stirring occasionally.
- Add the cocoa powder and chicken broth. Bring to a simmer and cook for 10 minutes. Remove from heat and let cool slightly. Blend the mixture until smooth.
- In a separate skillet, cook the chicken breasts in a bit of oil until fully cooked. Shred the chicken into small pieces.
- Warm the tortillas in the microwave or on a griddle. Fill each tortilla with a portion of the shredded chicken. Roll up tightly and place seam-side down in a baking dish.
- Pour the mole sauce over the enchiladas, ensuring they are fully covered. Sprinkle with the Mexican cheese blend.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Serve hot with sour cream on top.
- Tip: To make the mole sauce smoother, you can pass it through a fine-mesh sieve after blending.