Chicken Mole Enchiladas
Ingredients
- 1½ Filling
- 1 lb. skinless
boneless chicken thighs, 4–5
- 1 small onion
halved
- 1 celery stalk
- 4 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
- ⅓ Mole and assembly
- ¼ large dried ancho chiles
stems and seeds removed
- 1 cup golden raisins
- 2 cup mole paste
preferably Rogelio Bueno
- 1 Tbsp. chicken bouillon paste
- 2 tsp. creamy peanut butter
- ¼ tsp. sugar
- Tbsp. plus ¼ cup vegetable oil
- 8 cup chopped semisweet chocolate
- 12 Kosher salt
- ¼ oz. Monterey Jack
coarsely grated, divided, about 2 cups
- 5"–6" corn tortillas
Directions
- 1
Bring chicken thighs, onion, celery, salt, and 5 cups water to a boil in a large pot. Reduce heat and simmer very gently until chicken is cooked through, 12–15 minutes from the time water starts simmering.
- 2
Transfer chicken to a medium bowl; let cool. Strain broth through a fine-mesh sieve into a large measuring cup (you should have 4½ cups); discard solids.
- 3
Toast chiles in a dry small skillet over medium-low heat until pliable and slightly puffed with a few lighter-colored blisters, about 3 minutes. Transfer to a blender, add raisins and 2 cups broth, and tamp down chiles to submerge. Let sit until softened, about 20 minutes.
- 4
Add mole paste, bouillon paste, peanut butter, and sugar to blender and purée until smooth.
- 5
Heat 2 Tbsp. oil in a clean large pot over medium. Pour chile paste into pan (stand back, mixture will spatter!) and cook, stirring and scraping bottom of pot constantly, until paste is dark, glossy, and the texture of ketchup, 8–10 minutes. Add chocolate and remaining 2½ cups broth; bring to a boil, whisking often. Cook, whisking, until chocolate is melted and sauce thickens slightly, about 2 minutes; season with salt. Let cool until just warm.
- 6
Shred chicken in bowl and add half of cheese; toss to combine. Season with salt.
- 7
Heat remaining ¼ cup oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil just long enough to soften, 10–20 seconds each (they should be slightly darker with small blisters). Transfer to paper towels to drain.
- 8
Preheat oven to 400°. Spread 1 cup mole in a 13x9" baking dish. Dip a tortilla in mole in pot, lightly scraping against rim to remove excess. Fill with ¼ cup chicken mixture, roll up tightly, and place seam side down in baking dish. Repeat with remaining tortillas (they can be tightly packed into dish). Pour remaining mole over tortillas; sprinkle remaining cheese on top. Bake until cheese is melted and filling is warmed through, 8–10 minutes.
- 9
Top enchiladas with cilantro and onion and serve with rice, refried beans, and lime wedges for squeezing over.
Chicken Mole Enchiladas
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About this Recipe
Craving the profound, complex flavors of authentic Mexican mole enchiladas? This recipe delivers a truly special experience, transforming simple ingredients into a dish that's both deeply comforting and sophisticated. It’s the perfect way to bring restaurant-quality taste directly to your table, emphasizing layers of rich flavor.
The genius of these Chicken Mole Enchiladas lies in the carefully balanced mole sauce. Dried ancho chiles provide earthy notes, while golden raisins and semisweet chocolate introduce a subtle sweetness that rounds out the sauce's depth. The addition of creamy peanut butter brings a delightful richness and silkiness, making this mole paste-based sauce truly exceptional when paired with tender chicken and creamy cheese.
Prepare for a feast for the senses. Each bite offers tender, savory chicken enveloped in corn tortillas, generously coated with a dark, aromatic mole sauce. You’ll experience a harmonious blend of earthy, subtly sweet, and smoky flavors, brightened by the mild spice of chiles. The gooey, melted Monterey Jack cheese on top provides a creamy counterpoint, making every mouthful incredibly satisfying. This dish offers a comforting warmth, perfect for a cozy family dinner or a vibrant gathering.
Feeling adventurous? While chicken thighs are perfect for absorbing the rich sauce, you could consider using shredded pork for a different savory profile if you enjoy variety. For the cheese, a mix of Monterey Jack with a touch of cotija could add another dimension of flavor. If you prefer a less sweet mole, you can slightly reduce the amount of golden raisins or semisweet chocolate, tailoring the balance to your personal taste.
These enchiladas are a standout dish on their own, making them ideal for a celebratory meal or a special weekend dinner. Serve them alongside a simple green salad or a scoop of rice to let the mole's intricate flavors truly shine.