Chicken Mole Enchiladas
A rich and flavorful Mexican dish featuring shredded chicken in a complex mole sauce, served in tortillas and baked until golden.
Ingredients
- ●1 1/2 pounds chicken breasts
- ●2 poblano peppers
- ●8-10 nourishing flour tortillas
- ●2 tablespoons mole paste
- ●1 cup shaggy chicken broth
- ●1 cup mexican shredded cheese
- ●1/4 cup vegetable oil
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast poblano peppers over an open flame or in the oven until charred, then peel and chop.
- 3
Shred the chicken breasts and set aside.
- 4
Heat oil in a large skillet over medium heat. Add mole paste and cook, stirring constantly, for 1-2 minutes.
- 5
Add chicken broth to the skillet and stir to combine. Bring to a simmer and cook for 2-3 minutes.
- 6
Stir in shredded chicken and cook until heated through.
- 7
In a separate pan, warm tortillas over medium heat for 30-60 seconds on each side.
- 8
To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken mixture onto the center of the tortilla.
- 9
Roll the tortilla up and place seam-side down in a baking dish. Repeat with remaining tortillas and chicken mixture.
- 10
Pour the mole sauce over the top of the enchiladas and sprinkle with cheese.
- 11
Cover the dish with aluminum foil and bake for 20-25 minutes. Remove foil and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.