Loading...
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.
For 4 servings
Poach and Shred Chicken
Prepare the Chiles and Aromatics
Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
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.
This mexican recipe takes 110 minutes to prepare and yields 4 servings. At 902.04 calories per serving with 50.63g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Blend and Simmer the Mole Sauce
Assemble the Enchiladas
Bake and Serve
Substitute the chicken with shredded pork shoulder (carnitas) or turkey for a different flavor profile.
Make it vegetarian by filling the enchiladas with black beans and cheese, sautéed mushrooms and spinach, or roasted sweet potatoes.
Use a blend of Mexican cheeses like Oaxaca and Cotija instead of Monterey Jack for a more authentic taste and texture.
The chicken provides a significant amount of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Ingredients like dried chiles, tomatoes, and dark chocolate are packed with antioxidants, which help protect your cells from damage caused by free radicals.
Almonds and sesame seeds contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
This dish provides important minerals like iron from the chicken and magnesium from the dark chocolate and almonds, which are vital for energy production and bone health.
A serving of two enchiladas contains approximately 650-750 calories, depending on the exact amount of cheese, crema, and oil used. This is an estimate and can vary.
They can be part of a balanced diet. The dish is high in protein from chicken and contains healthy fats from nuts and seeds. However, it is also high in calories and fat due to the sauce, cheese, and fried tortillas. Enjoy it in moderation.
Absolutely! Mole sauce is one of those dishes that tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 5 days.
A traditional red enchilada sauce is primarily chile-based. Mole is a much more complex sauce, often containing dozens of ingredients, including various chiles, nuts, seeds, spices, fruit, and sometimes chocolate, resulting in a deeper, richer flavor.
Bitterness in mole usually comes from burning the chiles or spices during the toasting step. It's crucial to toast them gently over medium heat just until they are fragrant. If it's already bitter, you can try to balance it with a little more sugar, chocolate, or a squeeze of lime juice.
Yes, to save significant time, you can use a good quality mole paste or concentrate (often sold in jars). You would typically dilute it with chicken broth according to the package directions and simmer it to develop the flavor before using it in the recipe.