Chicken Enchiladas With Mole Sauce

Chicken Enchiladas with Mole Sauce is a delicious and rich dish that showcases the depth of Mexican cuisine. These enchiladas feature tender, shredded chicken wrapped in soft corn tortillas, smothered in a luxurious, homemade mole sauce. Mole, a complex sauce made with a blend of dried chilies, nuts, chocolate, and spices, imparts a deep, slightly sweet, and spicy flavor that transforms these enchiladas into an unforgettable meal. Topped with crumbled queso fresco, fresh cilantro, and a drizzle of crema, these enchiladas are perfect for a festive dinner, a special gathering, or anytime you want to treat yourself to a taste of authentic Mexican flavors. Serve them with a side of rice and beans for a complete, hearty meal that is sure to impress.

Ingredients:

For the Mole Sauce:

• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 1/4 cup almonds
• 1/4 cup peanuts
• 1/4 cup sesame seeds
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 canned chipotle pepper in adobo sauce
• 1 ripe tomato, chopped
• 2 cups chicken broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground cumin
• 1/4 cup dark chocolate, chopped
• 2 tbsp raisins
• 1 tbsp sugar
• Salt and black pepper, to taste
• 2 tbsp vegetable oil

For the Enchiladas:

• 2 cups cooked chicken, shredded
• 12 corn tortillas
• 1 cup queso fresco, crumbled
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Mexican crema or sour cream

Instructions:

1. Prepare the Mole Sauce:
   • In a skillet over medium heat, toast the dried ancho and guajillo chilies for about 1-2 minutes until fragrant, being careful not to burn them. Transfer the chilies to a bowl and cover them with hot water. Let them soak for about 15 minutes until softened, then drain.
2. Toast the Nuts and Seeds:
   • In the same skillet, toast the almonds, peanuts, and sesame seeds until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
3. Cook the Aromatics:
   • Add the vegetable oil to the skillet and sauté the chopped onion and minced garlic until softened, about 3-4 minutes. Add the soaked chilies, chipotle pepper, tomato, cinnamon, cloves, cumin, toasted nuts, seeds, and raisins. Cook for another 5 minutes.
4. Blend the Sauce:
   • Transfer the mixture to a blender, add the chicken broth, and blend until smooth. Return the sauce to the skillet, stir in the chopped dark chocolate and sugar, and simmer over low heat for about 20 minutes, stirring occasionally. Season with salt and black pepper to taste.
5. Prepare the Enchiladas:
   • Preheat your oven to 350°F (175°C). Warm the corn tortillas in a dry skillet until pliable. Fill each tortilla with a portion of the shredded chicken, roll it up, and place it seam-side down in a baking dish.
6. Bake the Enchiladas:
   • Pour the mole sauce generously over the enchiladas, covering them completely. Bake in the preheated oven for 15-20 minutes, or until heated through.
7. Serve:
   • Remove the enchiladas from the oven and sprinkle with crumbled queso fresco and fresh cilantro. Drizzle with Mexican crema or sour cream. Serve hot with a side of rice and beans.

Chicken Enchiladas with Mole Sauce bring the complex and rich flavors of mole to a comforting, homemade dish. The combination of tender chicken, warm tortillas, and savory mole makes for a memorable meal that celebrates the essence of Mexican culinary tradition.