Oh, the enchanting dance of flavors that is chicken mole! It’s fascinating how a dish can weave together the sweet whispers of chocolate with the spicy embrace of chilies—like a culinary tango on your taste buds. But let me tell you, these chicken mole enchiladas? They’re not just for special occasions; think of them as your weeknight hero, swooping in with a cape of gooey cheese and a sidekick of tangy crema.
Steps
- Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with cooking spray. Pour about 1/3 cup of mole sauce into the dish and spread it evenly to cover the bottom.
- On a flat surface, place a tortilla and spread a tablespoon of mole sauce in the center. Add 1/4 cup of shredded cheese along with a spoonful of beans and a handful of shredded chicken down the center.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat the process with the remaining tortillas, cheese, beans, and chicken.
- Once all enchiladas are in the baking dish, pour the remaining mole sauce over the top and spread it evenly. Bake the dish uncovered for 20-25 minutes until the enchiladas are heated through and slightly crispy.
- Remove from the oven and generously garnish with your preferred toppings like avocado, cilantro, radishes, and diced onions. Serve immediately and enjoy, or store leftovers in the refrigerator for up to 3 days.
Ingredients
- 1 batch of holy mole sauce
- 7–8 large flour tortillas
- 2 baked chicken breasts, shredded (or your choice of filling)
- 2 (15-ounce) cans of pinto or black beans, rinsed and drained
- 1 (8-ounce) bag of shredded cheese (suggested: Mexican blend or Pepper Jack)
- Toppings: toasted sesame seeds, sliced avocado, chopped fresh cilantro, sliced radishes, diced red or green onion, and/or crumbled cotija cheese
FAQ
- Can I make these enchiladas gluten-free?
- Absolutely! Simply use certified gluten-free corn tortillas and opt for a gluten-free thickening agent in your mole sauce.
- What are some vegan options for the filling?
- To make vegan enchiladas, omit meat and cheese and instead fill them with a variety of beans and vegetables.
- How can I add some heat to my enchiladas?
- For a spicier version, consider adding jalapeños or your favorite spicy peppers to the filling.
- What’s a good method for making these enchiladas as a casserole?
- If you prefer a casserole style, layer all your ingredients in a baking dish between tortillas instead of rolling them. This method works well with corn tortillas, which can sometimes crack when rolled.
- What side dishes pair well with mole enchiladas?
- Consider serving them with Mexican-inspired sides like chips and salsa, guacamole, elote dip, or a Mexican Caesar salad for a complete meal.
Tips
- Prepare in Advance: Make the mole sauce a day or two before assembling the enchiladas to save time and enhance the flavors as they meld together.
- Customize Your Filling: Mix and match proteins, beans, and vegetables according to what you have at home. This is a great opportunity to use leftovers creatively.
- Prevent Tortillas from Cracking: If using corn tortillas, consider warming them slightly before rolling to prevent cracking. Alternatively, you can create a layered casserole instead.
- Balance with Fresh Toppings: Add fresh toppings like avocado, cilantro, and radishes to complement the rich mole flavors and add a refreshing contrast.
Equipment
- 9×13-inch Baking Dish – Essential for baking the enchiladas.
- Cooking Spray – Useful for greasing the baking dish.
- Cheese Grater – If you prefer to grate your own cheese instead of buying pre-shredded.
- Large Mixing Spoon – For spreading the mole sauce evenly.
- Oven Thermometer – To ensure accurate oven temperature, which is important for baking.
- Reusable Silicone Baking Mat – As an alternative to cooking spray for greasing purposes.
