Chicken Mole Enchilada Recipe

Toasting peppers

Toast dried ancho, mulato, and pasilla chiles in a dry skillet over medium heat for 1-2 minutes, pressing them to blister and become fragrant.

Remove seeds and stems from chiles; set aside.

In the same skillet, toast almonds until golden, then transfer to a plate.

Toast sesame seeds in the skillet until fragrant and lightly colored; transfer to plate.

Roast peanuts in the skillet until lightly toasted; remove and set aside.

Tear torn corn tortillas into rough pieces; set aside.

In a small saucepan, heat vegetable oil and sauté chopped onion until translucent, about 3-4 minutes.

Add minced garlic to the onions and cook for 1 minute until fragrant.

Rehydrate the chiles by pouring hot water over them and letting them soak for 15-20 minutes, until softened.

Drain chiles and transfer to a blender along with rehydrated onions and garlic, almonds, sesame seeds, peanuts, raisins, torn tortillas, unsweetened chocolate, cinnamon, cumin, and cloves.

Pour in 2 cups chicken broth and blend on high until smooth and thick.

Strain the sauce through a fine-mesh sieve into a clean pan; simmer over medium-low heat, stirring occasionally, for 15-20 minutes and reduce slightly.

Season with salt and adjust consistency with additional broth if needed; keep warm.

In a large skillet, heat the remaining 0.25 cups of vegetable oil over medium heat and briefly fry each tortilla just until pliable, about 10-15 seconds per side; drain on paper towels.

In a large bowl, toss the shredded chicken with 0.5 cups of mole sauce to moisten and flavor the meat.

Preheat oven to 350°F (175°C). Lightly oil a baking dish large enough to hold the enchiladas.

Dip a warm tortilla in a small amount of mole sauce to coat the surface, place a spoonful of the chicken mixture on the tortilla, add a sprinkle of cheese if using, and roll it up tightly.

Arrange each rolled tortilla seam-side down in the baking dish; repeat with remaining tortillas and filling.

Pour the remaining mole sauce over the rolled tortillas to coat evenly; sprinkle remaining cheese (if using) on top.

Bake in the preheated oven for 15 minutes, until the sauce is bubbly and cheese is melted.

Remove from oven and spoon extra mole sauce from the pan over the top if desired.

Garnish with chopped cilantro, avocado slices, and a dollop of sour cream or crema.

Sprinkle toasted sesame seeds over the enchiladas for extra nutty aroma and crunch.