26. Recipe: Chicken Enchiladas with Chocolate Mole Sauce
This version of enchiladas has a Mexican-inspired chocolate sauce balanced with spices like cinnamon and cloves. It’s a fantastic dish to cook on the weekend and freeze half for easy weekday meals.
Skill level: Intermediate
Serves: 8 (2 enchiladas per person)
Start to Finish: 1 hour
Prep: 20 minutes
Cook: 40 minutes
4 pasilla peppers, stemmed and seeded
4 guajillo peppers, stemmed and seeded
4 cups boiling chicken broth
1/2 cup raisins
4 large garlic cloves, unpeeled
6 plum tomatoes, peeled, seeded and minced
1/3 cup toasted sesame seeds, divided
1/4 cup toasted, unhulled pumpkin seeds (pepitas)
1 2-inch piece Mexican cinnamon (canela)
2 teaspoons fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup vegetable oil, divided
1 cup minced white onion
3 ounces Mexican chocolate bar (such as Abuelita)
1 tablespoon extra dark cocoa powder
8 cups shredded rotisserie chicken (white and dark meat)
16 (6-inch) corn tortillas
1 cup crumbled goat cheese
4 green onions sliced thinly (white and green parts)
1. Set a heavy-bottomed skillet over medium-high heat and toast the chiles for 20 seconds on each side.
2. Place the chiles in a large bowl and cover them with the boiling broth; add the raisins and allow them to sit for 20 minutes.
3. Toast the garlic cloves until the skin is blackened; cool to room temperature, and peel.
Reserve 1 tablespoon of the toasted sesame seeds; set aside.
4. In a blender, working in batches, add the chiles, raisins, broth, garlic, tomatoes, remaining sesame seeds, pumpkin seeds, cinnamon, salt, and pepper.
5. In a large pot, heat one tablespoon of oil over medium-high heat. Add the onions; sauté for 2-3 minutes, or until lightly golden; add the onions to the blender. Blend until smooth (about 2 minutes).
6. Heat the remaining oil in the pot over medium-high heat; add the blended sauce (careful, it will splatter) and bring it to a boil, stirring often. Lower the heat to medium-low; cook, while stirring, for 20 minutes. Add the chocolate and cocoa powder and stir until fully incorporated. Continue cooking until the mole is thickened to the desired consistency.
7. To assemble the enchiladas: Preheat the oven to 450° F. Grease a large casserole dish. Heat 1 cup of the sauce until warm to the touch, over medium heat. Working with one tortilla at a time, dip each tortilla in the warm sauce and heat it about 10 -15 seconds just to soften; then fill with ½ cup chicken, placing it across the center of the tortilla. Fold the tortilla in half; place in the baking pan. After all the tortillas have been filled, ladle the sauce over each and sprinkle with the crumbled cheese.
8. Bake the enchiladas just enough to heat through, about 8-10 minutes. Sprinkle with green onions and the remaining sesame seeds. Serve immediately.
Recipe and photo by Sandra A. Gutierrez, author of Latin American Street Food.
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