For a richer mole sauce, consider adding a small piece of Mexican chocolate during the simmering process. Adjust the number of chipotle peppers to control the spiciness of the enchiladas. Remove the seeds for a milder flavor. To prevent the tortillas from cracking, warm them in a microwave wrapped in a damp paper towel or quickly heat them on a dry skillet. Feel free to experiment with different types of cheese, such as Monterey Jack or Oaxaca, for a unique flavor profile.
Spicy Chicken Enchiladas with Red Mole Sauce
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PREP TIME40 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS19
Embark on a culinary journey south of the border with these sensational enchiladas! The soul of this dish lies in its exquisite red mole sauce, a vibrant tapestry of flavors woven from toasted almonds, aromatic spices, and smoky chipotle peppers. Get ready to spice up your dinner routine and transport your taste buds to a fiesta!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol54 mg
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Fiber6 g
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Protein18 g
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Saturated Fat10 g
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Sodium755 mg
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Sugar10 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepToast the Almonds and Sesame Seeds: In an 8-inch nonstick skillet over medium heat, toast the almonds and sesame seeds for about 4 minutes, stirring constantly, until they are golden brown. Set aside 1 tablespoon of this mixture for garnish. (4 minutes)
02
StepSauté the Aromatics: Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. (4 minutes)
03
StepBuild the Mole Base: Stir in the drained diced tomatoes, chipotle peppers in adobo sauce, raisins, salt, black pepper, and cinnamon. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld. (5 minutes)
04
StepBlend the Sauce: Carefully transfer the onion mixture to a blender. Add the Mexican Tortilla Flavor Infused Broth and the remaining almond-sesame mixture. Blend until smooth, creating a rich mole sauce.
05
StepSimmer the Mole: Pour the mole sauce back into the saucepan and bring to a gentle boil over medium heat. Reduce the heat to low and simmer for 5 minutes, stirring frequently, until the sauce slightly thickens. (5 minutes)
06
StepPrepare the Chicken Filling: Preheat your oven to 400 degrees F. In a large bowl, combine the shredded cooked chicken, 1/2 cup of the Mexican blend cheese, and 1/2 cup of the mole sauce. Mix well to ensure the chicken is evenly coated.
07
StepAssemble the Enchiladas: Spread 1/2 cup of the mole sauce evenly across the bottom of an 11x8x2-inch baking dish.
08
StepFill and Roll: Spoon about 1/4 cup of the chicken mixture into the center of each warmed corn tortilla. Roll the tortillas tightly around the filling and place them, seam-side down, in the prepared baking dish.
09
StepTop and Bake: Pour the remaining mole sauce over the filled enchiladas. Sprinkle the remaining Mexican blend cheese evenly over the top. Cover the baking dish with foil.
10
StepBake: Bake for 25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. (25 minutes)
11
StepGarnish and Serve: Remove the foil and sprinkle the reserved almond-sesame mixture over the enchiladas. Serve hot with a dollop of sour cream.
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Jazmin Upton
Jun 19, 2025The spice level was perfect. My husband really liked it!
Nelson Douglas
Jun 7, 2025My family loves these enchiladas! I've made them several times and they always disappear quickly.
Roosevelt Harvey
May 29, 2025I was a little intimidated by the mole sauce, but the recipe was easy to follow and the result was incredible.
Ashtyn Kessler
Apr 20, 2025These enchiladas were a huge hit at my dinner party! The mole sauce is absolutely divine.