These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.

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  • Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.

  • Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.

  • Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.

  • Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.

  • Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.

  • Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

739 calories; 34.8 g total fat; 101 mg cholesterol; 2707 mg sodium. 77.7 g carbohydrates; 35.4 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/15/2012
This was very good. The video in addition to showing the authenticity of this recipe was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next instead of adding 2 cups broth to the mole in step 6 I added a little at a time until the mole was the right consistency tasting as I went. It ended up being only 1 cup. Finally as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally I will be making more chicken rather than waste the mole! Read More
(19)

Most helpful critical review

Rating: 3 stars
06/29/2016
The mole came out way too tamato-y. The chicken filling for the enchiladas was especially good though. Read More
(2)
25 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/15/2012
This was very good. The video in addition to showing the authenticity of this recipe was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next instead of adding 2 cups broth to the mole in step 6 I added a little at a time until the mole was the right consistency tasting as I went. It ended up being only 1 cup. Finally as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally I will be making more chicken rather than waste the mole! Read More
(19)
Rating: 4 stars
09/15/2012
This was very good. The video in addition to showing the authenticity of this recipe was also helpful as part of step 4 is missing: adding the cooked tomatoes and tomatillos to the blender and blending with the chile mixture. I followed the recipe exactly with two exceptions that I also recommend: 4 cups chicken broth was way too much for simmering the chicken in step 1. I used 2 cups and it was still too much. Next time I will use just enough to cover the chicken. Next instead of adding 2 cups broth to the mole in step 6 I added a little at a time until the mole was the right consistency tasting as I went. It ended up being only 1 cup. Finally as a note: this recipe will make about a quart of mole -- roughly twice as much as you will need. Personally I will be making more chicken rather than waste the mole! Read More
(19)
Rating: 5 stars
07/01/2012
Absolutely wonderful! Thanks this is a keeper! Reviewed First Faceless Frenzy Western Allstars 2012 Read More
(19)
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Rating: 4 stars
11/12/2012
Just finished making this for dinner tonight. Luckily I did not have to work - the time involved is lengthy but well worth it. My husband and I gobbled it up! The recipe as written makes a lot of extra mole sauce so I froze the leftovers. Probably could have done with only half the amount. And as another reviewer noted I cut back on the chicken broth in the mole sauce (used about 1/2 the amount). We will make this again on another day when we have a lot of time. Would recommend chopping everything up beforehand rather than as you go like I did! It would probably save a lot of time in prep. Read More
(13)
Rating: 4 stars
09/06/2012
I selected this recipe to make because I had leftover mole (Rick Bayless version) to use and poblanos and Anaheim peppers in the garden. So I only made the chicken filling for enchiladas which has a very good flavor. The amount of meat to broth seems off. I had to reduce the liquid for a long time. I'd add more meat - say 2# or reduce the chicken broth by 1 cup next time. Read More
(4)
Rating: 5 stars
01/07/2016
This was my first shot at mole sauce and it was terrific. Don't be afraid to tweak the salt and sugar but do so slowly and with patience. The recipe doesn't specify whether you should use unsweetened chocolate but that's what I had. So I added several heapened teaspoons of sugar but ONE AT A TIME. The sauce moved from chocolate bitter bite to deep smooth mole not sweet. It never fails to amaze me how both salt and sugar balance acidity without adding a salty or sweet flavor. It just came together beautifully. Also I've worked with jalapeños plenty and I know to wear gloves. But I wasn't that familiar with these chilis and just... didn't. Don't do that. Hit Target for a box of basic latex gloves and suit up. My fingertips implore you!:-) Read More
(4)
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Rating: 5 stars
07/22/2018
This is amazing! Chicken enchiladas with Mole is one of my favorite dishes. I've had it at multiple restaurants in the US and in Mexico and have tried multiple recipes to make at home. This is hands down the best recipe and rivals some of my best restaurant experiences. I usual use half the chicken and sauce for one meal and freeze half for another meal. When I have time I buy fresh corn tortillas to make the enchiladas which while not a necessity definitely cranks up the quality points Read More
(3)
Rating: 5 stars
04/19/2014
And I thought mine was the best You got this one right its great Read More
(2)
Rating: 3 stars
06/29/2016
The mole came out way too tamato-y. The chicken filling for the enchiladas was especially good though. Read More
(2)
Rating: 4 stars
02/17/2015
I have made the chicken alone many times to go with fajitas or as a side. I do not reduce the amount of broth but I use a little more chicken (how does 4 thighs make 12 enchiladas?? They must be large ones). You need to let the chicken simmer for a while and using that much broth makes the chicken and peppers/onions extremely flavourful and tender. Don't be fooled by the lack of ingredients in the chicken... just be patient and let the liquid boil off and you will be left with tons of flavor. Read More
(2)