Chicken Mole Enchiladas Recipe

  • on December 1, 2021
  • 622 Views
Chicken Mole Enchiladas Recipe

Chicken Mole Enchiladas Recipe

The Chicken Mole Enchiladas Recipe is made with my cherished 20-minute mole sauce, loaded up with chicken and beans and cheddar (or your decision of filling), and stacked up with new fixings. Such a lot of astonishing character in one dish!

INGREDIENTS :

For the Mole Sauce:
  • 2 cups boiling water
  • 4 dried Ancho chiles, stemmed and deseeded
  • 3/4 sweet onion, generally slashed
  • 1 15-ounce can of fire-simmered tomatoes
  • 4 cloves garlic, crushed
  • 1 tablespoon honey
  • 2½ teaspoons fit salt
  • 1/3 cup semi-sweet chocolate chips, softened
  • 3 tablespoons velvety peanut butter
  • 1/2 teaspoon ground cinnamon

To Assemble the Enchiladas:

  • 8 to 10 6 inch flour tortillas
  • 3 cups destroyed chicken
  • 1/2 yellow onion, diced
  • 2-3 cups destroyed cheddar
  • 3 cups mole sauce

For Garnish (Optional):

  • Avocado
  • Slashed green onion
  • Cilantro
  • Cotija cheddar

~ Step by step instructions to Make Chicken Mole Enchiladas Recipe ~

For the Mole Sauce:

  • In a powerful blender, add the boiling water and lower the chiles in the water. Let sit for 10 minutes to relax.
  • Add the onion, tomatoes, garlic, honey, and genuine salt and mix on high until smooth.
  • Then, at that point, add the chocolate chips, peanut butter, and cinnamon and mix for 30 seconds to one moment.

To Make the Enchiladas:

  1. Preheat the broiler to 400°F.
  2. In a 9×12-inch baking dish, add 1 cup of the mole sauce, shifting the dish to equitably cover the lower part of the dish.
  3. Fill every tortilla with 1/4 cup destroyed cheddar and 1/3 cup of the chicken. Shower with more mole sauce and sprinkle with the hacked onion. Roll the enchilada and spot crease side down in the dish.
  4. Rehash and spot the enchiladas cozily against each other.
  5. Pour 1/2 cups of the sauce over the focal point of the enchiladas and top with more destroyed cheddar.
  6. Tent with aluminum thwarts and prepare for 20 minutes or until warmed through and the cheddar is dissolved.
  7. Eliminate the aluminum thwart and heat for 10 additional minutes. Decorate with the slashed avocado, onion, cilantro, and cotija cheddar whenever wanted.

Would I be able to Use Corn Tortillas Instead of Flour?

For all the idealist enchilada darlings out there, I do for sure understand that enchiladas use corn tortillas rather than flour. Furthermore, that they normally dunk those tortillas in oil prior to rolling. But since my family inclines toward flour tortillas over corn, I settled on the leader choice to share our beloved form here.

In the event that you lean toward corn tortillas, both yellow and white corn function admirably, yet you will need to give them a fast fry first. This makes the tortillas more flexible and more averse to tearing. Set up a skillet with around 1 cup of canola oil over medium-high hotness and right away fry the tortillas each in turn for around 10 seconds, then, at that point, channel on a paper towel. Try not to allow them to get excessively crisped or they’ll be too firm to even think about rolling.

Will I Meal Prep Enchiladas?

You can absolutely make this Mexican chicken enchiladas formula ahead, or possibly dinner prep the fixings so you’re all set. The mole enchiladas can be prepared ahead and refrigerated for 3 days prior to baking.

Or then again wrap them firmly with cling wrap then, at that point, foil and freeze for as long as 2 months. To cook from frozen, prepare at 375°F for 45 minutes, risen with aluminum foil, then, at that point, an additional 10 minutes uncovered.

 

 

 Chicken Mole Enchiladas Recipe

~ What is Mole Sauce? ~

Since mole sauce isn’t found all things considered conventional Mexican American eateries, many individuals aren’t acquainted with it, which prompts the most well-known inquiries concerning mole sauce: what does mole consist of, and what does mole pose a flavor like?

This natively constructed mole sauce begins with a no-cook enchilada sauce I found when making this chilaquiles formula I highlighted from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques wrote by my companion Melissa of The Faux Martha. The enchiladas sauce formula was so natural to make, and had such profundity of flavor I realized it would be the perfect base for a mole sauce.

Conventional mole sauce can incorporate nuts, organic products, flavors, and chocolate (like this one) across-the-board recipes. Be that as it may, we’re taking the more straightforward course, without forfeiting flavor.

 

Ways to make Chicken Mole Enchiladas :

I made my chicken in the Instant Pot multi-cooker, however, rotisserie chicken, heated chicken bosom, or supper prepared chicken is the best approach here.

To cook the chicken in the Instant Pot, add 3 skinless, boneless chicken bosoms to the supplement of a 6 quart Instant Pot with 1 cup water, 1/2 onion cut into quarters, and 2 cloves garlic with a solid portion of genuine salt. Cook on high strain for 10 minutes, then, at that point, normal delivery for 10 minutes, and Bob’s your uncle.

What to Serve With Enchiladas to Make a Meal:

Obviously, you can serve this with rice and refried beans, however, I like to offset things out with a lighter touch and plans like these:

  • Simple Mexican Coleslaw Recipe
  • Salted Jalapeños
  • Pico de Gallo
  • Rich Avocado Salsa Verde

Still Hungry? Keep Following on Facebook, and Pinterest for the more Delicious Chicken recipe!

Chicken Mole Enchiladas Recipe

Chicken Mole Enchiladas Recipe

The Chicken Mole Enchiladas Recipe is made with my cherished 20-minute mole sauce, loaded up with chicken and beans and cheddar (or your decision of filling), and stacked up with new fixings. Such a lot of astonishing character in one dish!
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 1312 kcal

Equipment

  • Instant Pot

Ingredients
  

For the Mole Sauce:

  • 2 cups boiling water
  • 4 dried Ancho chiles, stemmed and deseeded
  • 3/4 sweet onion, generally slashed
  • 1 15 ounce can of fire-simmered tomatoes
  • 4 cloves garlic, crushed
  • 1 tbsp honey
  • tsp fit salt
  • 1/3 cup semi-sweet chocolate chips, softened
  • 3 tbsp velvety peanut butter
  • 1/2 tsp ground cinnamon

To Assemble the Enchiladas:

  • 8 to 10 6 inch flour tortillas
  • 3 cups destroyed chicken
  • 1/2 yellow onion, diced
  • 2-3 cups destroyed cheddar
  • 3 cups mole sauce

For Garnish (Optional):

  • Avocado, Cilantro, Slashed green onion, Cotija cheddar

Instructions
 

For the Mole Sauce:

  • In a powerful blender, add the boiling water and lower the chiles in the water. Let sit for 10 minutes to relax.
    Add the onion, tomatoes, garlic, honey, and genuine salt and mix on high until smooth.
    Then, at that point, add the chocolate chips, peanut butter, and cinnamon and mix for 30 seconds to one moment.
    Simple-Chicken-Mole-Enchiladas-1

To Make the Enchiladas:

  • Preheat the broiler to 400°F.
    In a 9×12-inch baking dish, add 1 cup of the mole sauce, shifting the dish to equitably cover the lower part of the dish.
    Mole-Enchiladas-2
  • Fill every tortilla with 1/4 cup destroyed cheddar and 1/3 cup of the chicken. Shower with more mole sauce and sprinkle with the hacked onion. Roll the enchilada and spot crease side down in the dish.
    Rehash and spot the enchiladas cozily against each other.
    Mole-Enchiladas-3
  • Pour 1/2 cups of the sauce over the focal point of the enchiladas and top with more destroyed cheddar.
    Tent with aluminum thwarts and prepare for 20 minutes or until warmed through and the cheddar is dissolved.
    Eliminate the aluminum thwart and heat for 10 additional minutes. Decorate with the slashed avocado, onion, cilantro, and cotija cheddar whenever wanted.
    Mole-Enchiladas-4

Notes

  • Has every one of your fixings prepared, since this is a dish that expects you to gather it rapidly?
  • • Enmoladas or some other enchiladas are best filled in when they are made, which implies that the chicken should be now destroyed and warm, and the mole sauce and any embellishment you intend to utilize currently within reach.
Keyword chicken, enchiladas, Mole Enchiladas

Nutrition Information:

Serving: 1g | Calories: 1312kcal | Carbohydrates: 172g | Protein: 65g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 124mg | Sodium: 3835mg | Potassium: 1538mg | Fiber: 19g | Sugar: 41g | Vitamin A: 10146IU | Vitamin C: 17mg | Calcium: 636mg | Iron: 14mg

 

Leave a Reply

Your email address will not be published.

Recipe Rating