Easiest Ever' Chicken Mole Enchiladas

Name: Easiest Ever' Chicken Mole Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Freshly ground black pepper; 2 chicken breasts; 414 milliliters chicken stock; 5 dried pasilla or anocho chiles, stemmed and seeded; 88 grams disk Mexican chocolate, chopped, (recommended: Ibarra*); 12 6-inchs 6-inch corn tortillas, warmed; 177 milliliters queso fresco or mild Feta; 2 garlic cloves, minced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters olive oil; 2 Tbsps olive oil; 6 servings Olive oil, as needed; 1 teaspoon dried oregano; 2 Tbsps smooth peanut butter; 59 milliliters sour cream; 2 6-inchs (6-inch) corn tortillas, or handful regular tortilla chips; 355 milliliters hot water

Easiest Ever' Chicken Mole Enchiladas

You can never have too many main course recipes, so give Easiest Ever' Chicken Mole Enchiladas a try. This gluten free recipe serves 6. One serving contains 698 calories, 19g of protein, and 53g of fat. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. This recipe is typical of Mexican cuisine. A mixture of , water, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Watch how to make this recipe.

For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Equipment you will use

Baking Sheet

Oven

Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.

Equipment you will use

Oven

For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat.

Ingredients you will need

Corn Tortilla

Dried Chili Pepper

Toast

Water

Cooking Oil

Equipment you will use

Frying Pan

Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more.

Ingredients you will need

Garlic

Onion

Salt

Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano.

Ingredients you will need

Peanut Butter

Tortilla

Oregano

Chili Pepper

Garlic

Onion

Equipment you will use

Blender

Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

Ingredients you will need

Salt And Pepper

Chicken Stock

Chocolate

Tortilla

Sauce

Equipment you will use

Frying Pan

To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill.

Ingredients you will need

Shredded Chicken

Tortilla

Dip

Cooking Oil

Equipment you will use

Frying Pan

Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side.

Ingredients you will need

Tortilla

Roll

Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

Ingredients you will need

Sour Cream

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2

chicken breasts 414milliliters

chicken stock 5

dried pasilla or anocho chiles, stemmed and seeded 88grams

disk Mexican chocolate, chopped, (recommended: Ibarra*)126-inchs

6-inch corn tortillas, warmed 177milliliters

queso fresco or mild Feta 2

garlic cloves, minced 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 118milliliters

olive oil 2Tbsps

olive oil 6servings

Olive oil, as needed 1teaspoon

dried oregano 2Tbsps

smooth peanut butter 59milliliters

sour cream 26-inchs

(6-inch) corn tortillas, or handful regular tortilla chips 355milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.