Chicken Mole Enchiladas Recipe

Prepare chiles

Remove stems and seeds from the ancho and guajillo chiles by slicing them open and shaking out seeds. Wipe inside with a dry towel to remove remaining seeds if needed.

Toast the chiles briefly in a dry skillet over medium heat, 20–30 seconds per side, just until fragrant — do not burn. Transfer chiles to a bowl and pour 1 cup of very hot (not boiling) water over them. Let soak 15 minutes until softened; reserve soaking liquid.

While chiles soak, heat 2 tbs vegetable oil in a skillet over medium heat. Add the onion (coarsely chopped) and cook until translucent and starting to brown, about 6–8 minutes. Add smashed garlic cloves and cook 1 minute more. Add tomato (roughly chopped) and cook until softened and slightly reduced, about 6 minutes. Remove from heat and let cool slightly.

In the same skillet add almonds, peanuts and sesame seeds and toast gently 2–3 minutes until aromatic and lightly golden. Add the tortilla piece and toast another 1–2 minutes until crunchy. Remove and let cool.

Place the softened chiles (drained, but reserve 1/2 cup soaking liquid), cooked onion mixture, toasted nuts/seeds/tortilla, raisins, cumin, cinnamon and oregano into a blender. Add 1 cup of chicken stock and blend on high until very smooth, about 1–2 minutes. If mixture is thick or the blender struggles, add up to the reserved chile soaking liquid or remaining stock 1–2 tbs at a time to reach a saucy consistency.

Heat 1 tbs oil in a medium saucepan over medium-low heat. Pour the blended sauce through a fine-mesh sieve into the saucepan, pressing with a spoon to extract as much as possible. Bring to a gentle simmer and cook, stirring occasionally, 10 minutes to meld flavors. Add chocolate, salt, pepper and remaining 1 cup stock as needed to thin to a saucy consistency (sauce should coat a spoon). Simmer another 10–15 minutes more, taste and adjust salt. Keep warm on very low heat.

Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden (it will finish cooking in the simmer step).

Add the seared chicken to the mole sauce, nestling pieces into the simmering sauce. Cover and simmer gently 10–12 minutes or until chicken reaches 165°F (74°C). Remove chicken to a cutting board and shred with two forks. Stir shredded chicken into the mole to coat evenly (reserve 1/2 cup mole for topping).

Preheat oven to 350°F (175°C). Lightly warm a large skillet over medium heat and add 1 tbs vegetable oil. Briefly warm each corn tortilla 20–30 seconds per side until pliable, or soften by wrapping in damp paper towels and microwaving 30–45 seconds. Keep tortillas covered so they stay flexible.

Pour about 1/2 cup of the mole into the bottom of a 9x13-inch baking dish and spread into an even layer.

Working one at a time, place about 2–3 tbs shredded chicken mixed with a little mole and 1–2 tbs shredded cheese in the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Pour remaining mole evenly over assembled enchiladas. Sprinkle the top with remaining shredded cheese.

Bake uncovered for 15–18 minutes until cheese melts and sauce is bubbly. Remove from oven and let rest 5 minutes.

Garnish enchiladas with chopped cilantro, crumbled queso fresco, a drizzle of sour cream or crema, and lime wedges on the side. Serve hot.