Oaxacan Black Mole Enchiladas with Cacao and Plantain

Name: Oaxacan Black Mole Enchiladas with Cacao and Plantain
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 pieces corn tortillas; 2 cups shredded chicken (cooked); 2 cups plantains (sliced); 4 ounces dried chiles (stemmed and seeded); 1 cup chicken broth; 1/4 cup cacao nibs; 1 cup ripe plantains (mashed); 1 tablespoon sugar; 1 teaspoon cinnamon (ground); 1/2 teaspoon cloves (ground)

StandardMexicanDinnerAuthenticComplexFlavorful

⏱️ 60m PREP

🔥 120m COOK

👥 6 SERVINGS

⚡ 650 CAL/SERV

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Overview

Rich and complex Oaxacan black mole enchiladas meld the deep flavors of cacao with the subtle sweetness of plantains, creating a truly authentic Mexican culinary experience.

Macronutrients per serving

125

grams

Protein

25.0g 20%

Fat

20.0g 16%

Carbs

80.0g 64%

Rich in nutrients

🔺 Iron

30% DV

Essential for blood production

🔺 Magnesium

20% DV

Supports muscle and nerve function

☀️ Vitamin A

40% DV

Important for vision and immune function

🔺 Potassium

25% DV

Helps maintain normal blood pressure

🌾 Fiber

10g

Promotes digestive health

Ingredients

Main Ingredients

12 pieces corn tortillas
2 cups shredded chicken cooked
2 cups plantains sliced

Mole Sauce

4 ounces dried chiles stemmed and seeded
1 cup chicken broth
1/4 cup cacao nibs
1 cup ripe plantains mashed
1 tablespoon sugar
1 teaspoon cinnamon ground
1/2 teaspoon cloves ground

Instructions

1 Toast the dried chiles on a hot skillet until fragrant, about 2-3 minutes. Be careful not to burn them.
2 Soak the toasted chiles in hot water for 20 minutes, then drain and set aside.
3 In a blender, combine the soaked chiles, chicken broth, cacao nibs, mashed plantains, sugar, cinnamon, and cloves. Blend until smooth.
4 In a large saucepan, heat a small amount of oil. Pour in the blended mole mixture and simmer over low heat for 30-40 minutes, stirring occasionally.
5 Meanwhile, heat the corn tortillas on a skillet until pliable and warm.
6 Fill each tortilla with shredded chicken and sliced plantains, then roll them up tightly. Arrange them in a baking dish.
7 Pour the mole sauce over the enchiladas, ensuring they are well-covered.
8 Bake in a preheated oven at 350°F (175°C) for 20 minutes until heated through.
9 Serve the enchiladas hot, garnished with fresh cilantro and a sprinkle of queso fresco if desired.