Zesty Pomegranate and Ancho Chili Mole Enchiladas

Name: Zesty Pomegranate and Ancho Chili Mole Enchiladas
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 2 cups shredded cooked chicken; 1 cup pomegranate seeds; 1 cup crumbled queso fresco; 1 cup chopped fresh cilantro; 3 pieces dried ancho chilies (stemmed and seeded); 1 cup chicken broth (low-sodium); 2 tablespoons olive oil; 1 piece medium onion (chopped); 3 cloves garlic (minced); 1 tablespoon ground cumin; 1 tablespoon ground cinnamon; 1 ounce dark chocolate (chopped); 1/2 cup pomegranate juice; 1 tablespoon sugar; 1 teaspoon salt

StandardMexicanDinnerComplex FlavorsTraditionalAuthentic

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

These enchiladas combine the tangy sweetness of pomegranate with the rich, smoky depth of ancho chili mole, creating a vibrant and complex dish that honors traditional Mexican flavors.

Macronutrients per serving

grams

Protein

25.0g 28%

Fat

18.0g 20%

Carbs

45.0g 51%

Rich in nutrients

☀️ Vitamin C

35% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

🔺 Potassium

15% DV

Supports heart health

🌾 Fiber

30% DV

Promotes digestive health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

8 pieces corn tortillas
2 cups shredded cooked chicken
1 cup pomegranate seeds
1 cup crumbled queso fresco
1 cup chopped fresh cilantro

Ancho Chili Mole

3 pieces dried ancho chilies stemmed and seeded
1 cup chicken broth low-sodium
2 tablespoons olive oil
1 piece medium onion chopped
3 cloves garlic minced
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 ounce dark chocolate chopped
1/2 cup pomegranate juice
1 tablespoon sugar
1 teaspoon salt

Instructions

1 Preheat your oven to 350°F (175°C).
2 In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent, about 5 minutes.
3 Add the ancho chilies, cumin, and cinnamon to the saucepan, stirring for another 2 minutes until fragrant.
4 Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes until the chilies are softened.
5 Transfer the mixture to a blender, adding the dark chocolate, pomegranate juice, sugar, and salt. Blend until smooth.
6 Return the mole to the saucepan and simmer on low for an additional 10 minutes, allowing the flavors to meld.
7 In a baking dish, spread a thin layer of the mole sauce. Fill each tortilla with shredded chicken, a sprinkle of pomegranate seeds, and a little queso fresco. Roll up and place seam-side down in the dish.
8 Pour the remaining mole sauce over the enchiladas, ensuring they are well covered.
9 Bake in the preheated oven for 20-25 minutes until heated through and the cheese is melted.
10 Garnish with remaining pomegranate seeds, fresh cilantro, and additional queso fresco before serving.