Chicken Enchiladas
Indulge in these Chicken Mole Enchiladas, a vibrant, flavor-packed dish that’s quick yet impressive. The secret lies in the rich, homemade mole sauce, an effortless blend of red enchilada sauce, creamy peanut butter, dark chocolate, and a hint of chili.
The shredded chicken is perfectly balanced with mozzarella, creating a savory filling that pairs beautifully with the deep, nutty mole. These enchiladas bring together warmth and subtle sweetness in each bite, making them an ideal crowd-pleaser for any occasion.
Bake them to golden, cheesy perfection, then top with queso fresco, cilantro, and avocado for a fresh, creamy finish. It’s an irresistible twist on classic enchiladas that’s sure to delight!
Chicken Mole Enchiladas Ingredients
Red Enchilada Sauce
The flavorful base of the mole, providing a bold and tangy richness that ties every element together.
Unsweetened Peanut Butter
A creamy, nutty depth that smooths out the sauce and adds a surprising warmth.
Dark Chocolate Chips
Lending a hint of sweetness and complexity, the chocolate enhances the mole’s earthy, traditional flavors.
Shredded Chicken
Tender and juicy, the chicken is the heart of each enchilada, absorbing the mole’s rich essence.
Mozzarella Cheese
Melted to golden perfection, the mozzarella brings a delightful creaminess, binding the filling and topping with gooey satisfaction.
Corn Tortillas
The warm, sturdy shell that holds it all together, perfectly balancing the rich, savory flavors within.
Recipe Tips
- Perfecting the Mole Sauce
The mole sauce is the star of this recipe, and a few small tweaks can make it even better. When heating the sauce, make sure to stir continuously until the chocolate and peanut butter are fully melted and incorporated. This will give the sauce a smooth, velvety texture. For a deeper flavor, add a pinch of cinnamon or a dash of smoked paprika – both complement the chocolate and chili, enhancing the mole’s complexity. If you prefer a thicker sauce, simmer for a few extra minutes, allowing it to reduce to your desired consistency. - Shredding the Chicken
For the best texture, use freshly cooked, shredded chicken rather than pre-shredded or canned chicken. If using rotisserie chicken, ensure it’s at room temperature before shredding to maintain moisture. To shred quickly, try using two forks or even a hand mixer on low speed. Combining the warm mole sauce with the chicken allows it to absorb the sauce’s flavors, making every bite more satisfying. - Preventing Soggy Tortillas
To prevent the tortillas from becoming too soft, warm them briefly in a skillet or microwave before filling them with the chicken mixture. Warmed tortillas are less likely to tear and will hold up better during baking. For added texture, lightly toast the tortillas in a dry skillet until they’re slightly crispy on the edges – this enhances the enchiladas’ overall flavor and keeps them from becoming overly soft when baked with the mole sauce.
What to Serve with Chicken Mole Enchiladas
- Mexican Rice
A side of classic Mexican rice is perfect for soaking up any extra mole sauce. Its mild, fluffy texture balances the rich, complex flavors of the enchiladas. For added flair, stir in a bit of fresh lime juice and chopped cilantro just before serving. - Refried Beans
Creamy refried beans are an ideal accompaniment to these enchiladas, adding a comforting, earthy element to the meal. They’re easy to make at home with pinto or black beans, garlic, and a touch of cumin, creating a deliciously rich side. - Fresh Guacamole
The cool, creamy texture of guacamole contrasts beautifully with the warm, cheesy enchiladas. Add diced tomatoes, onion, and a hint of lime juice for a refreshing, zesty boost that complements the spiced mole sauce.
FAQ
- Can I make the mole sauce in advance?
Yes, you can prepare the mole sauce up to two days in advance. Store it in an airtight container in the refrigerator, then warm it gently on the stove before assembling the enchiladas. - What’s the best way to reheat leftovers?
For the best results, reheat enchiladas in the oven at 325°F, covered with foil, until heated through. This helps maintain the sauce’s texture and keeps the tortillas from becoming soggy. - Can I use a different cheese?
Absolutely! While mozzarella melts well and gives a creamy texture, you can also use Monterey Jack, Oaxaca, or a Mexican cheese blend for added flavor and authenticity. - Can I freeze these enchiladas?
Yes, these enchiladas freeze well. Assemble them as directed but skip the baking step. Wrap the dish tightly with foil and freeze for up to three months. When ready to eat, bake from frozen at 350°F for 40-50 minutes, or until hot and bubbly.
Chicken Enchiladas
Ingredients
- Mole Sauce
- 1 19-ounce can of red enchilada sauce
- ¼ cup dark chocolate chips
- 1 tablespoon unsweetened creamy peanut butter
- 1 tablespoon chili powder
- Enchiladas
- 2½ cups shredded chicken
- 2½ cups mozzarella cheese divided
- 10 6-inch corn tortillas, warmed
Instructions
- Begin by preparing the mole sauce. In a small saucepan over medium heat, combine the red enchilada sauce, dark chocolate chips, peanut butter, and chili powder. Stir regularly until the chocolate has melted and the sauce is smooth, then remove from the heat.
- Preheat your oven to 350°F, positioning a rack in the center.
- In a large mixing bowl, combine the shredded chicken, ½ cup of the prepared mole sauce, and 2 cups of the mozzarella cheese. Stir until the ingredients are thoroughly mixed.
- Spoon about ⅓ cup of the chicken mixture into each warmed tortilla. Roll the tortillas tightly around the filling, and place them seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas and filling. Pour the remaining mole sauce evenly over the enchiladas, then sprinkle the top with the reserved ½ cup of mozzarella.
- Cover the baking dish with foil, and bake for approximately 20 minutes, or until the cheese is melted and the sauce is bubbly.
- For serving, garnish with queso fresco, fresh cilantro, and, if desired, sliced avocado.
