Mexican Mole Enchiladas with Chicken

Name: Mexican Mole Enchiladas with Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked chicken breast (shredded); 8 count corn tortillas; 1 cup queso fresco (crumbled); 2 tablespoons vegetable oil; 2 tablespoons vegetable oil; 1 cup onion (chopped); 3 cloves garlic (minced); 1 cup chicken broth; 3 tablespoons chili powder; 2 tablespoons peanut butter; 1 ounce dark chocolate (chopped); 1 teaspoon cumin; 1 teaspoon cinnamon; 1 teaspoon salt

StandardMexicanDinnerComfort FoodFamily-FriendlySavory

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 480 CAL/SERV

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Overview

Rich and flavorful chicken enchiladas smothered with a traditional Mexican mole sauce, perfect for a comforting and satisfying meal.

Macronutrients per serving

grams

Protein

32.0g 34%

Fat

18.0g 19%

Carbs

45.0g 47%

Rich in nutrients

🔺 Iron

15% DV

Supports oxygen transport in the blood

🔺 Calcium

20% DV

Essential for healthy bones and teeth

☀️ Vitamin A

30% DV

Important for vision and immune health

☀️ Vitamin B6

25% DV

Supports brain health and metabolism

🔺 Magnesium

10% DV

Involved in over 300 biochemical reactions in the body

Ingredients

Main Ingredients

2 cups cooked chicken breast shredded
8 count corn tortillas
1 cup queso fresco crumbled
2 tablespoons vegetable oil

Mole Sauce

2 tablespoons vegetable oil
1 cup onion chopped
3 cloves garlic minced
1 cup chicken broth
3 tablespoons chili powder
2 tablespoons peanut butter
1 ounce dark chocolate chopped
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon salt

Instructions

1 Preheat the oven to 350°F (175°C).
2 Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
3 Stir in the chili powder, cumin, cinnamon, and salt. Add the chicken broth and bring to a simmer.
4 Add the peanut butter and dark chocolate, stirring until melted and smooth. Simmer for an additional 5 minutes, stirring occasionally.
5 In another skillet, heat 2 tablespoons of vegetable oil over medium heat. Lightly fry each tortilla for about 30 seconds per side to soften.
6 Fill each tortilla with shredded chicken and roll up tightly. Place seam-side down in a baking dish.
7 Pour the prepared mole sauce over the enchiladas, making sure they are completely covered.
8 Bake in the preheated oven for 20 minutes.
9 Remove from the oven and sprinkle with crumbled queso fresco before serving.