Decadent Chicken Enchiladas with Rich Mole Sauce: A Step-by-Step Guide

Chicken enchiladas are a beloved comfort food, but elevate them to a whole new level with the complex and deeply flavorful addition of mole sauce. Mole, a traditional Mexican sauce, is a rich, multi-layered symphony of flavors that often includes chili peppers, chocolate, spices, nuts, and seeds. While the ingredient list might seem daunting, making mole from scratch (or using a high-quality pre-made version) is well worth the effort. This recipe provides a detailed guide to creating chicken enchiladas with mole sauce that will impress your family and friends.

Why This Recipe Works

* **Flavor Depth:** Mole sauce provides a complex and unforgettable flavor profile, far surpassing the usual enchilada sauces.
* **Customizable Spice Level:** You can control the heat by adjusting the type and amount of chili peppers used in your mole.
* **Perfect for Meal Prep:** The chicken filling and mole sauce can be made ahead of time, making assembly quick and easy.
* **Impressive Presentation:** Mole enchiladas are visually appealing and a showstopper dish for any occasion.

Ingredients You’ll Need

**For the Chicken Filling:**

* 2 pounds boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon oregano
* Salt and pepper to taste
* 1/2 cup chicken broth
* 1/4 cup chopped cilantro

**For the Mole Sauce (Simplified Version):**

* 2 tablespoons olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2-3 dried ancho chiles, stemmed, seeded, and soaked in hot water for 30 minutes
* 1-2 dried guajillo chiles, stemmed, seeded, and soaked in hot water for 30 minutes (optional, for extra depth)
* 1/4 cup blanched almonds
* 1/4 cup raisins
* 1 tablespoon pumpkin seeds (pepitas)
* 1 tablespoon sesame seeds
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cumin
* 1/4 teaspoon anise seed (optional)
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 cups chicken broth
* 1 ounce unsweetened chocolate, chopped
* 1 tablespoon apple cider vinegar
* 1 teaspoon brown sugar (or piloncillo, if available)
* Salt to taste

**For Assembly:**

* 12 corn tortillas
* 2 cups shredded Monterey Jack cheese (or Oaxaca cheese for a more authentic flavor)
* Optional toppings: sour cream, chopped cilantro, sliced avocado, pickled onions

Equipment You’ll Need

* Large skillet or Dutch oven
* Blender or food processor
* 9×13 inch baking dish
* Small saucepan (for warming tortillas)

Step-by-Step Instructions

Part 1: Preparing the Chicken Filling

1. **Cook the Chicken:** There are several ways to cook the chicken. You can boil it until cooked through (about 15-20 minutes), bake it at 375°F (190°C) for 25-30 minutes, or use a slow cooker on low for 6-8 hours. If boiling, shred the chicken after it cools slightly. Baking or slow cooking will make the chicken easier to shred.
2. **Sauté Aromatics:** Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3. **Add Spices:** Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4. **Combine and Simmer:** Add the shredded chicken to the skillet. Pour in chicken broth and bring to a simmer. Reduce heat and cook for 10-15 minutes, or until the liquid has reduced slightly and the chicken is well seasoned.
5. **Add Cilantro:** Stir in chopped cilantro. Taste and adjust seasoning as needed. Set aside to cool slightly.

Part 2: Making the Mole Sauce

1. **Prepare the Chiles:** Drain the soaked ancho and guajillo chiles (if using). Remove the stems and seeds. Roughly chop the chiles.
2. **Toast Spices and Seeds (Optional but Recommended):** In a dry skillet over medium heat, toast almonds, raisins, pumpkin seeds, sesame seeds, cinnamon, cloves, cumin, and anise seed (if using) for a few minutes, until fragrant and lightly toasted. Be careful not to burn them.
3. **Sauté Aromatics:** Heat olive oil in the same skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. **Combine and Blend:** Add the soaked chiles, toasted spices and seeds (if using), canned diced tomatoes (undrained), and chicken broth to the skillet. Bring to a simmer. Reduce heat and cook for 15-20 minutes, or until the chiles are very soft.
5. **Blend the Sauce:** Carefully transfer the mixture to a blender or food processor. Add chopped unsweetened chocolate, apple cider vinegar, and brown sugar (or piloncillo). Blend until completely smooth. Be very careful when blending hot liquids; start on a low speed and vent the lid of the blender.
6. **Strain (Optional):** For a smoother sauce, strain the mole through a fine-mesh sieve into a clean saucepan. This will remove any remaining bits of chile skin or seeds.
7. **Simmer and Season:** Return the mole sauce to the saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and adjust seasoning with salt as needed. The mole should have a complex balance of sweet, spicy, and savory flavors. If it’s too bitter, add a little more brown sugar. If it’s not spicy enough, add a pinch of cayenne pepper.

**Using Pre-Made Mole Paste or Sauce:**

If you’re short on time, you can use a high-quality pre-made mole paste or sauce. Follow the package instructions for diluting and heating the mole. Taste and adjust the seasoning as needed. Many pre-made moles are quite concentrated and may need additional chicken broth or water to achieve the desired consistency.

Part 3: Assembling the Enchiladas

1. **Warm the Tortillas:** This is crucial to prevent the tortillas from cracking when you roll them. There are several ways to warm tortillas:
* **Microwave:** Wrap a stack of tortillas in a damp paper towel and microwave for 30-60 seconds, or until pliable.
* **Oven:** Wrap a stack of tortillas in foil and warm in a 350°F (175°C) oven for 10-15 minutes.
* **Skillet:** Warm each tortilla individually in a dry skillet over medium heat for a few seconds per side, until pliable.
2. **Preheat Oven:** Preheat oven to 350°F (175°C).
3. **Assemble Enchiladas:** Lightly grease a 9×13 inch baking dish.
* Dip each warmed tortilla in the mole sauce, coating both sides. This step is important for flavor and to keep the tortillas from drying out.
* Place a generous amount of the chicken filling down the center of the tortilla.
* Sprinkle with shredded cheese.
* Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
* Repeat with the remaining tortillas, chicken filling, and cheese.
4. **Top with Sauce and Cheese:** Pour the remaining mole sauce evenly over the enchiladas. Sprinkle with the remaining shredded cheese.
5. **Bake:** Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
6. **Garnish and Serve:** Let the enchiladas cool slightly before serving. Garnish with your favorite toppings, such as sour cream, chopped cilantro, sliced avocado, and pickled onions. Serve immediately.

Tips for Success

* **Soaking the Chiles:** Don’t skip the step of soaking the dried chiles. This softens them and makes them easier to blend, resulting in a smoother sauce.
* **Toasting Spices:** Toasting the spices and seeds intensifies their flavor and adds depth to the mole sauce. Watch them carefully to prevent burning.
* **Blending Hot Liquids:** When blending hot liquids, be very careful to vent the lid of the blender to prevent pressure from building up. Start on a low speed and gradually increase to high.
* **Taste and Adjust Seasoning:** Mole sauce is a complex sauce, and the flavor can vary depending on the ingredients you use. Taste the sauce frequently and adjust the seasoning to your liking. Don’t be afraid to experiment with different spices and flavors.
* **Make Ahead:** The chicken filling and mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes assembly quick and easy. You can also assemble the enchiladas ahead of time and bake them just before serving.
* **Freezing:** Leftover enchiladas can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, thaw in the refrigerator overnight and bake in a 350°F (175°C) oven until heated through.

Variations and Substitutions

* **Protein:** Substitute shredded pork, beef, or black beans for the chicken.
* **Cheese:** Use different types of cheese, such as Oaxaca, cotija, or queso fresco.
* **Vegetarian:** Omit the chicken and use a mixture of sautéed vegetables, such as mushrooms, zucchini, and bell peppers, for the filling.
* **Spice Level:** Adjust the amount and type of chili peppers to control the spice level of the mole sauce. For a milder sauce, use only ancho chiles. For a spicier sauce, add some chipotle peppers in adobo sauce.
* **Nuts:** Substitute different types of nuts, such as pecans or walnuts, for the almonds.
* **Sweetness:** Adjust the amount of brown sugar or piloncillo to control the sweetness of the mole sauce.
* **Mole Coloradito:** Add more tomatoes and less chocolate for a redder mole (mole coloradito).
* **Mole Verde:** Incorporate green ingredients like tomatillos, cilantro, and pepitas for a green mole (mole verde).

Serving Suggestions

* Serve with a side of Mexican rice and refried beans.
* Top with your favorite garnishes, such as sour cream, chopped cilantro, sliced avocado, and pickled onions.
* Serve with a side of fresh salsa or guacamole.
* Offer a variety of hot sauces for those who like extra spice.
* Pair with a refreshing margarita or Mexican beer.

Nutritional Information (Approximate)

* Calories: 450-550 per enchilada (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 40-50 grams

Conclusion

These chicken enchiladas with mole sauce are a truly special dish that is sure to impress. While the mole sauce requires some effort, the complex and unforgettable flavor is well worth it. With this detailed guide, you can create restaurant-quality enchiladas in your own home. So gather your ingredients, follow the steps, and enjoy a delicious and authentic Mexican meal!