Mole Enchiladas
Delicious homemade Mole Enchiladas include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
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Continue Reading at Tastesbetterfromscratch →Chef's Notes
Mole sauce: to use store-bought Doña Maria mole paste, add half of a 8.25 ounce jar to a sauce pan and heat with 1 ½ - 2 cups of chicken broth, cooking for 20-30 minutes, until desired thickness. Stir in 1 ounce melted chocolate.
Make-ahead instructions: Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.
Freezing Instructions: Fill the enchiladas with chicken and cheese and place in a freeze safe pan. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking.Â
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Reviews from the Original Source
Your instructions do not indicate what temperature to bake the enchilada casserole. 350?
Love the recipe Dona Maria Mole sauce is great. But she says to add 3 1/2 broth to 1 part paste. Plus when I make Mole I add 1/4 cup chopped Pecans, 1/4 tsp cumin, 1/4 powered garlic, black pepper to taste and 1/2 of a wheel of Nestle Abuelita Chocolate (I love this as hot chocolate too ;))
My husband lived in Mexico for several years and has often talked about mole. I have looked it up several times to try and make it, but have always felt a little intimidated by the recipe. When I saw this on your site, I figured I could try your version as I love your recipes. I made it this past weekend for our anniversary and my husband was thrilled!! He LOVED it! He said it tasted just like he remembers (which is a huge compliment!)
Did you make this recipe?
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