Easy Mole Chicken Enchilada Recipe Is in Your Mouth in Less Than 1 Hour by 30Seconds Food

Mole is a classic Mexican sauce that usually contains a long list of ingredients like chiles, herbs, spices, sweeteners like chocolate, nuts and seeds. This easy mole chicken enchiladas recipe has a simplified mole sauce to make it easier for home cooks to recreate the dish in less time. The easy mole sauce enchiladas cook in 25 minutes. 

These cheesy mole chicken enchiladas are wonderful served with cool, creamy guacamole or pico de gallo. You could substitute ground beef for the chicken, too, or just use cheese for a vegetarian enchilada. 

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

Mole Sauce

• 2 cups hot water
• 4 dried ancho chiles, stems and seeds removed
• 1 onion, chopped
• 1 can (15 ounces) fire-roasted tomatoes
• 5 cloves garlic
• 2 teaspoons sea salt
• 1/3 cup semisweet chocolate chips, melted
• 3 tablespoons creamy peanut butter
• 1/2 teaspoon ground cinnamon

Enchiladas

• 8 flour tortillas
• 3 cups shredded cooked chicken
• 1/4 cup minced onion
• 3 cups shredded Mexican cheese blend

Here's how to make it: 

1. To make the mole sauce, soak the ancho chiles in the hot water for about 15 minutes. Pour the mixture into a blender. Add the remaining ingredients and blend until smooth.  
2. Spread about a 1/2 cup of the mole sauce on the bottom of a 13x9-inch baking pan. 
3. To each tortilla, add some chicken, cheese and onion. Drizzle with a little mole sauce. Roll up and place seam side down in the baking pan. 
4. Pour the remaining mole over the enchiladas. Cover the enchiladas with foil and bake in a preheated 400-degree F oven for about 15 minutes. Uncover and bake about 10 minutes more. 

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