Chicken Enchiladas with Mole Sauce

Name: Chicken Enchiladas with Mole Sauce
Total time: 75 min
Yield: 4 Servings
Ingredients: 2 tablespoons lard; 🧅 ½ onion, sliced; 🧄 2 cloves garlic, sliced; 🧂 1 teaspoon salt; 1 tablespoon cumin seeds; 2 poblano peppers, seeded and thinly sliced; 2 Anaheim peppers, seeded and thinly sliced; 🍗 4 skinless, boneless chicken thighs, cut into chunks; 4 cups chicken broth; 2 cups chicken broth (for sauce); 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 🌽 1 corn tortilla, cut into 1-inch strips; 🍅 4 tomatoes, cut in half crosswise; 3 tomatillos, cut in half crosswise; 2 tablespoons lard (for sauce); 🧅 ½ sliced onion (for sauce); 🧄 5 cloves garlic, sliced; 2 teaspoons cumin seeds; 🧂 Salt to taste; 1 teaspoon white sugar; 🍫 3 ounces dark chocolate, coarsely chopped; 🌽 12 corn tortillas; 🌿 ½ bunch fresh cilantro, coarsely chopped; ½ cup crumbled queso fresco

Cost $20, save $15

Source: Recommended by CookPal

75 Min
4 Servings
$20

Chicken Enchiladas with Mole Sauce

Cost $20, save $15

Source: Recommended by CookPal

75 Min
4 Servings
$20

INGREDIENTS

Primary Ingredients
- 2 tablespoons lard
- 🧅 ½ onion, sliced
- 🧄 2 cloves garlic, sliced
- 🧂 1 teaspoon salt
- 1 tablespoon cumin seeds
- 2 poblano peppers, seeded and thinly sliced
- 2 Anaheim peppers, seeded and thinly sliced
- 🍗 4 skinless, boneless chicken thighs, cut into chunks
- 4 cups chicken broth
- 2 cups chicken broth (for sauce)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 🌽 1 corn tortilla, cut into 1-inch strips
- 🍅 4 tomatoes, cut in half crosswise
- 3 tomatillos, cut in half crosswise
- 2 tablespoons lard (for sauce)
- 🧅 ½ sliced onion (for sauce)
- 🧄 5 cloves garlic, sliced
- 2 teaspoons cumin seeds
- 🧂 Salt to taste
- 1 teaspoon white sugar
- 🍫 3 ounces dark chocolate, coarsely chopped
- 🌽 12 corn tortillas
- 🌿 ½ bunch fresh cilantro, coarsely chopped
- ½ cup crumbled queso fresco

STEPS

Melt 2 tablespoons lard in a stockpot. Stir in onion, garlic, salt, cumin seeds, poblano peppers, and Anaheim peppers. Cook until onions are soft, about 5-8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.

Heat 2 cups chicken broth in a saucepan until simmering, about 5 minutes. Pour into a blender.

Toast guajillo and ancho chiles in a dry skillet on medium-high heat until aromatic, 3-4 minutes. Place toasted chiles and tortilla strips in the blender with broth. Submerge and soak for 10 minutes, then blend until smooth.

Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, about 3-4 minutes per side.

Melt another 2 tablespoons lard in a skillet over medium heat. Stir in onion, garlic, and cumin seeds, cooking until golden, about 5-8 minutes. Blend onion mixture with chile mixture in the blender until smooth.

Pour chile puree into a saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Simmer until chocolate melts, about 5 minutes.

Toast tortillas in a dry skillet over medium heat until golden and soft, about 2-3 minutes per side.

Fill each tortilla with 1/3 cup of chicken mixture, roll, and place seam-side down on plates. Top each set of 3 tortillas with mole sauce, chopped cilantro, and queso fresco.

NUTRIENTS

Per 1 serving

🔥

739

Calories

35
Protein
78
Carbs
35
Fats

💡 Use freshly made tortillas for improved flavor and texture.Toast chiles carefully to prevent them from burning, as it may turn the sauce bitter.Make the mole sauce in advance to save time on the day of preparation.Serve with a side of Mexican rice or refried beans for a complete meal.