Simple Mole Chicken Enchiladas

  • Serves: 8
  • Prep Time: 2 hrs
  • Cook Time: 30 min
  • Calories: 599
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Ingredients

  • 1 Rotisserie chicken, shredded
  • 12 Corn tortillas, 6-inch, warmed
  • 16 oz Monterey jack cheese, grated
  • 1 cup Queso fresco, optional
  • 1/2 cup Cilantro leaves
  • 1 Large avocado, sliced
  • 1 Jalapeño, sliced
  • 1/4 cup Sour cream or mexican crema

Mole Sauce

  • 4-5 Dried pasilla or ancho chiles, stemmed and seeded
  • 2 6 inch corn tortillas
  • 2 tbsp Olive oil
  • 2 Small onions
  • 2 Cloves garlic, minced
  • 2 tbsp Smooth peanut butter (no sugar added)
  • 1 tsp Dried oregano
  • 1 3/4 cups Chicken stock
  • 3 oz Dark chocolate
  • 1 tsp Kosher salt

Method

  1. Shred rotisserie chicken meat, set aside.
  2. Reconstitute chiles by soaking them in 1 ½ cups hot water for 15 minutes. Remove stems and seeds. Drain water and place the chili in the jar of a blender.
  3. Toast 2 corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and add the the blender with the chilies.
  4. In the same skillet, heat the oil over medium heat. Add the onions, sauté until translucent, about 5 minutes. Add the garlic and cook for 3 more minutes. Transfer the onion mixture to the blender and add the peanut butter and oregano. Pour the chicken stock over and blend until very smooth.
  5. Transfer the sauce to a medium sauté pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt.
  6. Heat oven to 350°F.
  7. Reserve 1 cup of mole for garnishing the enchiladas. Place the shredded chicken in a large bowl. Using ½ cup of sauce at a time (to taste) mix the mole with the shredded chicken. Depending on the strength of the chile, you may not use all the sauce. Warm the tortillas so they don’t crack when you roll them. Fill each tortilla with ⅓ cup chicken and ¼ cup jack cheese. Carefully roll the tortilla like a cigar to enclose the filling and place in a serving dish seam-side down. Continue to fill all the tortillas and place them side-by-side. Pour the reserved mole over the top.
  8. Sprinkle the remaining jack cheese evenly over the top of the enchiladas. Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven, sprinkle with queso fresco, then top with avocado, jalapeño and cilantro. Drizzle with sour cream or crema and serve.