Chicken Mole Enchiladas

This easy version of homemade mole sauce will take your enchiladas to the next level.

Serves: 7Prep: 55 minutesCook: 40 minutesTotal: 1 hour 35 minutesDifficulty: Medium

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Serves: 7

Ingredients

  • 6 dried ancho and/or guajillo chilies, stems and seed removed
  • 1⁄4 cup raisins
  • 2 cups chicken broth, heated
  • 16 ( 6”) corn tortillas
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 2 teaspoons Minced Garlic
  • 2 teaspoons coarse salt
  • 1⁄2 teaspoon Mexican oregano
  • 1⁄2 teaspoon dried thyme
  • 1⁄2 teaspoon ground black pepper
  • 1⁄2 teaspoon Ground Cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1 can (15 oz.) diced tomatoes
  • 2 ounces Mexican or dark chocolate, chopped
  • 1⁄2 cup dry roasted unsalted peanuts
  • 4 cups shredded chicken
  • 1 1⁄2 cups shredded Monterey cheese
  • 1⁄2 cup crumbled queso fresco
  • Sour cream, if desired
  • Chopped cilantro, if desired

Directions

  • In the bowl of a blender or food processor, add dried chilies and raisins; cover with hot broth and let stand at least 20 minutes to soften. Meanwhile in a dry skillet over medium heat, toast 2 corn tortillas until dry; tear into pieces and set aside. Heat oil in the same pan; add onion, garlic, herbs and spices. Cook 3-5 minutes until onion is softened. Add tomatoes; cook for 5 minutes to blend flavors. Remove from heat and stir in chocolate until melted.
  • Blend chilies and raisins in blender until smooth. Add tomato mixture, toasted tortillas and peanuts, continue blending until as smooth as possible. Press through a fine mesh strainer (should yield 3-3½ cups); reserve 1 cup. Return remaining sauce to the skillet. Keep sauce warm over low heat while assembling the enchiladas.
  • Heat oven to 350°F. Spray or grease a 9”x13” baking pan; set aside.
  • Dip corn tortillas into the sauce for 20-30 seconds to soften and coat. Filling with about ¼ cup chicken and a heaping tablespoon cheese. Roll up tightly and place in prepared pan. Repeat with remaining tortillas.
  • Pour reserved sauce over the top of the enchiladas. Bake 18-20 minutes until bubbly and hot; sprinkle with queso fresco. Serve with sour cream and cilantro if desired.
  • Refrigerate leftovers.