Ancho Chile and Chocolate Chicken Mole Enchiladas

Name: Ancho Chile and Chocolate Chicken Mole Enchiladas
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 units dried ancho chiles (stems and seeds removed); 2 tablespoons vegetable oil; 1 cup chicken broth; 2 ounces Mexican chocolate (coarsely chopped); 1/4 cup almonds (toasted); 1 teaspoon ground cinnamon; 2 tablespoons raisins; 12 units corn tortillas; 3 cups shredded cooked chicken; 1 cup crumbled queso fresco; 1/4 cup chopped fresh cilantro

StandardMexicanDinnerComfort FoodFamily-FriendlyAuthentic

⏱️ 30m PREP

🔥 90m COOK

👥 6 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

Savor the rich, complex flavors of traditional Mexican mole with tender chicken wrapped in corn tortillas, topped with a luscious ancho chile and chocolate sauce.

Macronutrients per serving

grams

Protein

28.0g 34%

Fat

20.0g 24%

Carbs

35.0g 42%

Rich in nutrients

☀️ Vitamin C

10% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

12% DV

Important for bone health

🌾 Fiber

5 grams

Aids in digestion

🔺 Magnesium

10% DV

Supports muscle and nerve function

Ingredients

Mole Sauce

3 units dried ancho chiles stems and seeds removed
2 tablespoons vegetable oil
1 cup chicken broth
2 ounces Mexican chocolate coarsely chopped
1/4 cup almonds toasted
1 teaspoon ground cinnamon
2 tablespoons raisins

Enchiladas

12 units corn tortillas
3 cups shredded cooked chicken
1 cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Instructions

1 Toast the ancho chiles on a hot skillet until fragrant, then soak in hot water for 20 minutes until softened.
2 Drain the chiles, then blend with chicken broth, chocolate, almonds, cinnamon, and raisins until smooth.
3 Heat oil in a saucepan over medium heat, then add the chile mixture and cook for 15 minutes, stirring frequently.
4 Preheat oven to 350°F (175°C). Warm tortillas on a skillet to make them pliable.
5 Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in a baking dish.
6 Pour the mole sauce over the enchiladas, ensuring they are completely covered.
7 Bake for 20 minutes until heated through. Sprinkle with queso fresco and cilantro before serving.