Mexican Chicken Enchiladas Recipe With Shortcut Mole Sauce (45 Minutes) by Ann Marie G. Halstead
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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 shortcut 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.
You don't need many ingredients to make the high-fiber and high-protein enchiladas or the mole sauce. Here is your shopping list: dried ancho chiles, onion, a can of fire-roasted tomatoes, fresh garlic, sea salt, semisweet chocolate chips, creamy peanut butter, ground cinnamon, flour tortillas, cooked chicken and a Mexican cheese blend. (Check out the health benefits of protein and the health benefits of fiber.)
These cheesy mole chicken enchiladas are wonderful served for dinner 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. This is one Mexican recipe you will want to print out so you don't lose it!
Cuisine: Mexican / American / Tex-Mex
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
Mole Sauce
- 2 cups hot water
- 4 dried ancho chiles, stems and seeds removed
- 1 onion, chopped
- 15 ounces (1 can) 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:
- 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. (Soaking the chiles softens them, so do not skip this step.)
- Spread about a 1/2 cup of the mole sauce on the bottom of a 13x9-inch baking pan.
- 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. (If you don't have leftover chicken, use rotisserie chicken.)
- 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. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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