What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

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Ingredients

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

Directions

Instructions Checklist
  • Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.

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  • Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.

  • Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.

  • Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.

  • Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

  • Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.

  • Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

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Nutrition Facts

438.8 calories; 18.2 g protein; 42.1 g carbohydrates; 53.8 mg cholesterol; 754.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2018
This was good. I have never made any mole sauce before and I enjoyed it. Just for clarification the recipe calls for 2 canned chipotle peppers not 2 cans of chipotle peppers. That means you take two of the peppers out of the one can (this of course can be adjusted to taste.) I think I will make extra of the sauce and put it in the freezer to use up the rest of the can of chipotle peppers. I much prefer making my own sauce than buying a can of already-made enchilada sauce. Tasty! Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2018
This was good. I have never made any mole sauce before and I enjoyed it. Just for clarification the recipe calls for 2 canned chipotle peppers not 2 cans of chipotle peppers. That means you take two of the peppers out of the one can (this of course can be adjusted to taste.) I think I will make extra of the sauce and put it in the freezer to use up the rest of the can of chipotle peppers. I much prefer making my own sauce than buying a can of already-made enchilada sauce. Tasty! Read More
(1)
Rating: 5 stars
11/19/2018
This was good. I have never made any mole sauce before and I enjoyed it. Just for clarification the recipe calls for 2 canned chipotle peppers not 2 cans of chipotle peppers. That means you take two of the peppers out of the one can (this of course can be adjusted to taste.) I think I will make extra of the sauce and put it in the freezer to use up the rest of the can of chipotle peppers. I much prefer making my own sauce than buying a can of already-made enchilada sauce. Tasty! Read More
(1)
Rating: 5 stars
08/28/2015
Mouthwatering flavor & easy to make! I used flour tortillas but everything else was exact. This one is definitely a keeper! Read More
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Rating: 4 stars
03/09/2018
Although the ingredient list sounded rather strange to me these were actually really good. I can't imagine using 2 cans of chipotle peppers though. I used half of a can and the amount of kick was just right. I didn't have the flavored chicken broth. Instead I used the broth from cooking the chicken in the slow cooker with salsa. Read More
Rating: 4 stars
11/10/2016
Made it as directed but I used only 1 can of the chipotle peppers in adobo sauce and it was FLAMING HOT! I would make it again using a lot less chipotle peppers. I used regular chicken broth Read More
Rating: 5 stars
11/15/2015
Made it exactly as stated except for the chicken broth. Used regular chicken broth as the tortilla kind was not available. Amazing! Absolutely stellar super flavorful without the spice occluding the flavor. We will make it again but this is a weekend or special occasion meal for us as it is time consuming to prepare. Read More
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Rating: 5 stars
03/03/2017
I only added ONE can chipotle peppers in adobo and IT WAS GREAT! I really like spicy and this was spicy enough for me! Read More