Mole Chicken Enchilada with Homemade Mole Sauce
How about some Mole Chicken Enchilada for dinner tonight?! With just 15 minutes prep, this Mexican favorite is far easy to prepare at home than you think.
Posted By Savita
Today, I'm taking 'complex' out of Mexican staple, Mole Chicken Enchilada. You will be amazed how simple and delicious mole sauce can be if prepared using right ingredients and in right way. Mole sauce is ready with just 15 minutes prep. Once sauce is done, chicken enchilada can be prepared in no time.
Mole sauce has reputation of being so complex where it is actually not. Yes, it does need some ingredients to develop authentic flavor but I can tell you it is worth the effort.
A batch of mole sauce stay good in refrigerator for more than a week. You can make it once and serve couple of times. Plus the quality of sauce is so good you will forget buying jars or paying 30+ dollars in restaurants.
No matter what we eat for lunch, a family-style dinner is must in our house. This is the time when we discuss our day and unwind with comfort of a homemade meal.
- 2 tablet Chocolate (semi-sweet Mexican Choclate)
- 2 Cup Chicken Stock (low-sodium)
- 1/4 Cup Breadcrumbs (unseasoned, for gluten free - use crushed fried tortillas )
- 8-10 Almonds
- 1/4 Cup Sesame Seeds (white)
- 1 Cup Tomato Sauce
- 2 Ancho Chili
- 1 Chipotle in Adobo
- 2 tbsp Raisins
- 1 tsp Oregano (Mexican)
- 1/2 tsp Cinnamon (powder)
- 1/4 tsp Cloves
- Salt and Black Pepper
- 1 lbs Chicken (cooked, **shredded)
- Tortillas (as per need)
- Salsa (for serving)
- Cotija Cheese (for serving)
- Red Onion (sliced, for serving)
- 1. Remove seeds from ancho chilies, toast in dry heated skillet until chilies are pliable and darker in color (1-2 minutes each side), then soak in 1 cup of hot water and set aside.
- 2. In same pan, add sesame seeds and toast stirring as needed until seeds are brown and aromatic. Remove from heat and set aside.
- 3. In a blender jar, add tomato sauce, sesame seeds, chipotle chili, ancho chili (drain water and reserve), almonds, raisins, spices, and oregano, breadcrumbs (or tortillas if using). Add drained chili water, say 1-2 tbsp to facilitate blending of all ingredients.
- 4. Heat 1 tbsp oil in a heavy bottom pot. Add blender's ingredients with chopped mexican chocolate and 1 cup chicken stock. Mix well. Cover and cook for 18-22 minutes on medium heat or until sauce is thick and dark in color.
- 5. Remove from heat, strain through fine mesh to get rid of all solids. Return sauce back to pot with 1/2 cup of more chicken stock. (add stock more or less as per consistency of sauce you want.) Mix well and cook on high heat for 3-4 minutes.
- 6. For enchilada, warm tortillas in microwave until pliable. Spread some mole sauce on each, add shredded chicken, and salsa. Fold and place seam-side down on plate.Top with more mole sauce. Sprinkle cotija cheese on top and garnish with red onion and cilantro. Serve immediately.
** Use precooked chicken or rotisserie chicken. Even leftover turkey works great for this recipe.
Gluten Free:To keep mole sauce gluten free, just use fried crushed tortillas instead of breadcrumbs.