Print

Chicken Mole Enchiladas Recipe Easy 5-Step Cozy Dinner Idea

chicken mole enchiladas - featured image
Print Recipe

A comforting and flavorful chicken mole enchiladas recipe featuring a rich, smoky mole sauce with a hint of chocolate, wrapped around tender shredded chicken and melted cheese. Perfect for cozy nights in and quick dinners.

Ingredients

Scale
  • 2 tablespoons vegetable oil (for sautéing)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup chicken broth
  • 1/4 cup tomato sauce or pureed tomatoes
  • 1 tablespoon peanut butter (optional)
  • Salt and pepper, to taste
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1/2 cup shredded cheese (Mexican blend or cheddar)
  • 1/4 cup chopped fresh cilantro (optional)
  • 8–10 small flour or corn tortillas (soft and pliable)
  • 1 cup shredded cheese (to top)
  • Optional toppings: sour cream, sliced avocado, chopped green onions

Instructions

  1. Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add chili powder, cumin, cinnamon, smoked paprika, and cocoa powder to the skillet. Stir constantly for 1-2 minutes to toast the spices gently without burning.
  3. Slowly whisk in chicken broth and tomato sauce, stirring until smooth and thickened. Stir in peanut butter if using. Simmer gently for 8-10 minutes until sauce thickens and deepens in color. Season with salt and pepper to taste.
  4. In a medium bowl, combine shredded chicken, 1/2 cup shredded cheese, and chopped cilantro if using. Mix well.
  5. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas briefly to make them pliable.
  6. Spoon about 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  7. Pour mole sauce evenly over the rolled tortillas, coating them well but not swimming in sauce.
  8. Sprinkle remaining 1 cup shredded cheese over the top.
  9. Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly browned.
  10. Let enchiladas rest for 5 minutes before serving. Add optional toppings like sour cream, avocado slices, or green onions.

Notes

If sauce is too thick before baking, add a splash of chicken broth to loosen. Warm tortillas before rolling to prevent cracking and help absorb sauce. Toast spices gently to avoid bitterness. Use rotisserie chicken for convenience. Mole sauce can be simmered in a slow cooker for deeper flavor. For gluten-free, use corn tortillas. For dairy-free, omit cheese or use dairy-free alternatives.

Nutrition

Keywords: chicken mole enchiladas, mole sauce, easy dinner, comfort food, Mexican recipe, shredded chicken, cozy meal

Find it online: https://emacrave.com/chicken-mole-enchiladas-recipe-easy-5-step-cozy-dinner-idea/