Chicken & Spinach Enchiladas Mole Recipe

Preheat a grill pan or skillet over medium-high heat. Lightly oil the chicken breasts and season with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp ground cumin.

Grill the chicken 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then shred into bite-size pieces.

While chicken is grilling, char the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are blackened and blistered (about 8–10 minutes). Place in a bowl, cover with plastic wrap for 10 minutes to steam, then peel, seed, and dice the flesh.

Thinly slice the onion and mince the garlic. In a skillet over medium heat, warm 1 tbs vegetable oil. Add onion and cook 4–5 minutes until translucent. Add garlic and cook 30 seconds.

Add shredded chicken, diced poblano, 3 cups spinach, remaining 0.5 tsp salt, remaining 0.25 tsp black pepper and 1 tbs lime juice to the skillet. Cook, stirring, until spinach wilts (2–3 minutes) and flavors combine. Taste and adjust seasoning. Remove from heat and set aside.

In a medium saucepan over low heat, combine 3 tbs mole paste and 1 cup chicken stock. Whisk to dissolve the paste.

Add 1/2 cup tomato sauce, 1 tsp cocoa powder, 1/4 tsp cinnamon, 1 tsp brown sugar and 1/2 tsp salt. Simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens slightly. If sauce becomes too thick, add up to 2–4 tbs extra stock to reach a thick, pourable consistency.

Taste and adjust: add a pinch more sugar for bitterness or a squeeze of lime if you want brighter acidity. Keep warm on the lowest heat while assembling enchiladas.

Preheat oven to 375°F (190°C). Lightly brush both sides of each corn tortilla with 1 tsp vegetable oil and warm them in a skillet or on a comal until pliable (about 20–30 seconds per side) to prevent tearing.

Spoon about 1/3 cup of the chicken–spinach–poblano filling down the center of each tortilla, sprinkle each with about 1/3 cup shredded cheese, then roll tightly and place seam-side down in a 9x6-inch (or similar) baking dish.

Pour the warm mole sauce evenly over the three rolled enchiladas, ensuring they are well coated. Sprinkle remaining cheese on top if desired.

Bake uncovered for 12–15 minutes, until sauce is bubbling and cheese is melted. Remove from oven.

Garnish with toasted sesame seeds, crumbled queso fresco (optional), chopped cilantro, and lime wedges. Serve immediately.