Tender shredded chicken wrapped in corn tortillas, smothered in a rich, complex mole poblano sauce with notes of chili, nuts, and chocolate. This authentic Mexican dish is baked with cheese until bubbly, offering a deep and unforgettable flavor experience.
Prep30 min
Cook60 min
Soak15 min
Servings4
Serving size: 2 enchiladas
902cal
51gprotein
80gcarbs
Ingredients
1 lb Boneless Skinless Chicken Breast
1 medium White Onion (halved, plus 1/4 cup finely diced for garnish)
4 cloves Garlic (2 for poaching chicken, 2 for mole sauce)
1 pcs Bay Leaf (for poaching chicken)
4 pcs Dried Ancho Chiles (stems and seeds removed)
2 pcs Dried Guajillo Chiles (stems and seeds removed)
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
About Chicken Mole Enchiladas, Cilantro Lime Rice and Savory Black Beans
Aromatic chicken mole enchiladas with cilantro rice – a rich, soul-satisfying meal for any evening.
This tex_mex dish is perfect for dinner. With 1368.69 calories and 62.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
46gfat
2 tbsp Sesame Seeds
2 tbsp Raisins
0.5 tsp Mexican Oregano
0.5 tsp Cumin Powder
0.25 tsp Cinnamon Powder
3 cup Chicken Broth (can use reserved chicken poaching liquid)
1 oz Dark Chocolate (70% cacao, chopped)
1.5 tsp Salt (or to taste)
1 tsp Sugar
8 pcs Corn Tortillas (6-inch diameter)
1 cup Monterey Jack Cheese (shredded)
0.5 cup Queso Fresco (crumbled, for garnish)
0.25 cup Mexican Crema (for garnish)
2 tbsp Cilantro (chopped, for garnish)
Instructions
1
Poach and Shred Chicken
Place chicken breasts in a saucepan with one half of the onion, 2 cloves of garlic, the bay leaf, and a pinch of salt. Cover with water by at least an inch.
Bring to a boil, then reduce heat to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
Remove the chicken and let it cool slightly. Reserve 3 cups of the poaching liquid for the sauce. Once cool enough to handle, shred the chicken using two forks.
2
Prepare the Chiles and Aromatics
While the chicken cooks, heat a dry skillet over medium heat. Toast the dried chiles for 30-60 seconds per side until fragrant. Be careful not to burn them, as they will become bitter.
Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 20-30 minutes until fully softened.
In the same skillet, heat 3 tbsp of oil. Add the other half of the onion (chopped), 2 cloves of garlic, and the tomato. Sauté for 5-7 minutes until softened.
Add the almonds, sesame seeds, and raisins. Cook for 2-3 minutes, stirring constantly, until lightly toasted and fragrant. Add the oregano, cumin, and cinnamon and cook for 30 seconds more.
3
Blend and Simmer the Mole Sauce
Drain the softened chiles, reserving the soaking water. Add the chiles and the sautéed aromatic mixture to a high-powered blender.
Pour in 2 cups of the reserved chicken poaching liquid (or chicken broth). Blend on high speed for 2-3 minutes until completely smooth. If the mixture is too thick, add a little more broth or some of the chile soaking water.
For an extra-smooth sauce, strain the blended mixture through a fine-mesh sieve into a clean pot or Dutch oven, pressing on the solids.
Bring the sauce to a simmer over medium heat. Stir in the chopped dark chocolate, 1.5 tsp salt, and 1 tsp sugar. Reduce heat to low and let it simmer gently for at least 20-30 minutes, stirring occasionally, until it has thickened and the flavors have melded. Taste and adjust seasoning.
4
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a small skillet, heat 1/4 cup of oil over medium-high heat. Using tongs, quickly fry each tortilla for about 10 seconds per side. This softens them and prevents them from breaking. Place on a paper towel-lined plate.
Dip each fried tortilla into the warm mole sauce, coating it completely.
Fill each tortilla with a generous amount of shredded chicken, roll it up, and place it seam-side down in the baking dish.
5
Bake and Serve
Pour the remaining mole sauce evenly over the rolled enchiladas in the dish.
Sprinkle the shredded Monterey Jack cheese over the top.
Bake for 20 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned.
Let the enchiladas rest for 5 minutes before serving. Garnish with crumbled queso fresco, a drizzle of Mexican crema, chopped cilantro, toasted sesame seeds, and finely diced raw onion.
289cal
5gprotein
57gcarbs
4gfat
Ingredients
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.