January 4, 2019

Chicken Mole Enchiladas

Chicken Mole Enchiladas. Chicken with sauted vegetables, rolled in tortillas, and baked in a delicious mole sauce. The sauce is easy to make but full of delicious flavor!

Pepitas

A while back I made Instant Pot Chicken Mole, and was pretty happy with the mole sauce. It was relatively easy, and super tasty. Here’s a little secret about that recipe though: the first time I made it, it was not all that good.

I had wanted to make the mole somewhat traditionally, so I searched everywhere in my area for pepitas. I went to four grocery stores to no avail. So, I tried to use roasted pumpkin seeds instead. The substitution was not a success. The roasted seeds didn’t blend well, so every few bites would contain sharp little shells/pieces.

Pepita Success

Due to the pumpkin seed issue, for the Instant Pot Chicken Mole I ended up leaving out the seeds altogether. It was tasty, but I kept thinking about how much I wanted to make the dish more traditionally, with pepitas. I also kept thinking about how I wanted to use the mole sauce in a different way.

Chicken Mole Enchiladas

My parents were up to visit after Christmas, so I decided it would be fun to use my mole sauce for enchiladas. However, I was determined that this time I would use pepitas. I searched grocery stores until I finally found them! The pepitas made a big difference compared to the roasted pumpkin seeds, they blended much more smoothly.

Taste with pepitas versus without: definitely better with. However, if you have trouble finding them, don’t stress, and rest assured that the sauce is still tasty without them.

These chicken mole enchiladas are fairly quick and easy to make, but full of delicious flavor!

Chicken Mole Enchiladas

Chicken Mole Enchiladas. Chicken with sauted vegetables, rolled in tortillas, and baked in a delicious mole sauce. The sauce is easy to make but full of delicious flavor!

5 from 2 votes

Course: Dinner

Prep Time: 45

Cook Time: 20

Servings: servings

Calories: 300

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Ingredients

Sauce

14.5 ounce can fire roasted tomatoes
4.5 ounce can chopped green chiles
½ cup chicken broth
2 tbsp canned chipotle chiles chopped (this is about 2 chiles)
3 tbsp light brown sugar
3 tbsp cocoa powder
1 tbsp chili powder
1 teaspoon cumin
1 teaspoon kosher salt
¼ teaspoon ground cloves
½ teaspoon cinnamon
½ teaspoon coriander
1 tbsp peanut butter
½ cup pepitas
2 tbsp corn starch

Filling

1.5 pounds chicken cooked and shredded (see directions)
1 cup chicken broth
½ teaspoon kosher salt
½ teaspoon pepper
1 tbsp olive oil
1 red pepper chopped into small bites
1 onion diced
4 cloves garlic

Assembly

8 8 ” tortillas
½ cup feta cheese crumbles
¼ cup chopped cilantro
¼ cup chopped red onion

Instructions

First, cook chicken. To do this, combine chicken, chicken broth, salt and pepper. Instant Pot directions: Cook on high pressure for 10 minutes. Let natural release for 10 minutes. Remove chicken and shred with two forks. Slow cooker directions: Cook on low for 7 hours or on high for 4 hours. Remove and shred with two forks. Oven directions: Use aluminum foil to cover 8×8 baking pan. Let foil hang up over sides. Place chicken and broth mixture in pan. Fold aluminum foil up so that chicken is entirely covered with foil. Bake at 350 degrees for 45 minutes, or until thickest part of chicken is no longer pink. Shred with two forks.
In a medium sized sauce pan over medium heat, add all of the sauce ingredients, except for the corn starch. Bring to a simmer, reduce heat to low, and let simmer for 10 minutes. Use an immersion blender to blend sauce. While constantly stirring, sprinkle corn starch over top of sauce. Let simmer for 2 more minutes, then remove from heat.
Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray.
In a small skillet, heat olive oil over medium-high heat. Add chopped red pepper and diced onion. Saute until softened, about 6-7 minutes. Add garlic and saute for 1 more minute, remove from heat.
Stir together shredded chicken, cooked vegetables, and 2/3 cup of sauce in a small bowl.
Place about ½ cup of chicken mixture in a tortilla. Roll and place seam side down in prepared baking dish.
Use remaining sauce to cover top of tortillas. Cover with aluminum foil and bake for 20 minutes.
Remove from oven. Sprinkle feta, cilantro, and red onion over top of enchiladas before serving. You can adjust the amount of feta, cilantro, and red onion to your tastes. I usually cover the top with about ¼ cup feta, 2 tbsp cilantro, and 2 tbsp of red onion, then leave the rest for each person to add ad they would like.