Easy And Delicious: How To Make Chicken Mole Enchiladas In Just 5 Simple Steps!

Embark on a culinary adventure as we delve into the art of crafting mouthwatering Chicken Mole Enchiladas. This beloved Mexican dish tantalizes taste buds with its rich, complex flavors and vibrant presentation. With our step-by-step guide, you’ll discover the secrets to making this culinary masterpiece in the comfort of your own kitchen.

Ingredients

For the Mole Sauce:

• 1 cup dried ancho chiles
• 1 cup dried guajillo chiles
• 1 cup dried pasilla chiles
• 1 cup dried mulato chiles
• 1 cup chicken or vegetable broth
• 1 cup water
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/4 cup unsweetened cocoa powder
• 1/4 cup peanut butter (optional)

For the Chicken Filling:

• 2 boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

For the Enchiladas:

• 12 corn tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Cilantro, for garnish

Instructions

Preparing the Mole Sauce:

1. Remove the stems and seeds from the chiles.
2. In a large pot, combine the chiles, broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chiles are softened.
3. Remove the chiles from the pot and let them cool slightly.
4. In a blender, puree the chiles, onion, garlic, cumin, coriander, cinnamon, cloves, black pepper, cocoa powder, and peanut butter (if using) until smooth.
5. Return the mole sauce to the pot and simmer over low heat for 30 minutes, or until thickened.

Cooking the Chicken Filling:

1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat some oil over medium heat.
3. Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and let it rest for 10 minutes before shredding.
5. In the same skillet, sauté the onion and garlic until softened.
6. Add the cumin, oregano, salt, and black pepper. Cook for 1 minute.
7. Stir in the chicken broth and shredded chicken. Cook for 5 minutes, or until heated through.

Assembling the Enchiladas:

1. Preheat oven to 375°F (190°C).
2. Dip each tortilla into the mole sauce to coat it.
3. Place a spoonful of the chicken filling in the center of each tortilla.
4. Top with shredded cheese.
5. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
6. Pour any remaining mole sauce over the enchiladas.

Baking:

1. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
2. Remove from oven and let cool for a few minutes before serving.

Serving Suggestions

Garnish the enchiladas with cilantro and serve with your favorite sides, such as rice, beans, or guacamole.

Tips for Success

• Use high-quality chiles for the mole sauce. This will greatly enhance the flavor.
• Don’t overcook the chicken. It should be cooked through but still tender.
• If the mole sauce is too thick, add a little more chicken broth or water.
• Make the enchiladas ahead of time and reheat them in the oven before serving.

Variations

• For a vegetarian version, use tofu or beans instead of chicken.
• Add other vegetables to the chicken filling, such as bell peppers, onions, or corn.
• Top the enchiladas with sour cream or guacamole before baking.

The Finishing Touch: A Culinary Masterpiece

With a little patience and precision, you’ve now mastered the art of making Chicken Mole Enchiladas. From the rich, complex flavors of the mole sauce to the tender chicken filling, every bite is a testament to your culinary prowess. Whether you’re hosting a fiesta or simply craving a taste of Mexico, these enchiladas will transport your taste buds to a world of culinary delight.

Information You Need to Know

1. Can I use store-bought mole sauce?

Yes, if you’re short on time, you can use store-bought mole sauce. However, homemade mole sauce will always taste better.

2. What kind of cheese should I use?

You can use any type of cheese that melts well. Cheddar, Monterey Jack, and a blend of both are popular choices.

3. Can I freeze the enchiladas?

Yes, you can freeze the enchiladas before baking. Simply assemble the enchiladas as directed and place them in a freezer-safe container. When ready to serve, thaw the enchiladas in the refrigerator overnight and then bake as directed.