Wednesday, January 29, 2014

Chicken Mole Enchiladas

Today I was feeling a little adventurous and was ready to experiment with some new flavors. Ever since Josh and I traveled to Mexico a few years back I've always wanted to try making my own homemade mole sauce. But, because I don't have a huge pantry or the resources to get all the authentic Mexican ingredients, I figured I would try my best to work with what I had. The end result was actually quite good and WAY simpler. Some mole sauces can have up to 20 ingredients, but mine has 9!

To make the enchiladas, I also took a shortcut by using one of my favorite go-to ingredients: rotisserie chicken. It's a little more expensive than buying plain chicken and baking it, but I think it has more flavor and it's a huge time saver.

Garnished with light sour cream and pickled jalapeños, this dish is sweet and spicy (the best combo!). If you want the sauce spicier, simply add more chipotle peppers....but be careful! They're super potent, so add them to the blender one at a time until you get the right balance.



This recipe is ready in 45 minutes and cost me $22.50.

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until tender, about 3 minutes. Transfer to a blender.


2. Add tortilla chips, chipotle peppers, adobo sauce, peanut butter and oregano and process for 30 seconds. Add chicken broth, cocoa powder and sugar and process for another 30 seconds.




3. Transfer mixture to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally. Season with salt and pepper.

4. Meanwhile, shred rotisserie chicken.


5. Spread a thin layer of mole sauce onto the bottom of a 13x9 baking dish.


6. Place a small handful of chicken onto each tortilla, roll up and place in the dish. Once all 5 are in the pan, top with remaining mole sauce.



7. Sprinkle with cheese and bake for 15-20 minutes or until cheese has melted.



8. Top each enchilada with a dollop of sour cream, 2-3 pickled jalapeños and a sprinkle of chopped cilantro.

Chicken Mole Enchiladas 
Serves 5

All you need:
1 tablespoon olive oil
1 large yellow onion, diced
2 garlic cloves, minced
10 tortilla chips, crushed
2 chipotle peppers in adobo
1 tablespoon adobo sauce (from the same can)
2 tablespoons natural creamy peanut butter
1 teaspoon dried oregano
1 1/2 cups reduced sodium chicken broth
3 tablespoons cocoa powder
1 1/2 tablespoons sugar (or honey)
Salt and pepper, to taste

1 rotisserie chicken, skin removed
5 (8-inch) flour tortillas
4 oz. shredded monterey jack cheese

Garnishes
Light sour cream
Pickled jalapeños
Fresh cilantro

All you do:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until tender, about 3 minutes. Transfer to a blender.
2. Add tortilla chips, chipotle peppers, adobo sauce, peanut butter and oregano and process for 30 seconds. Add chicken broth, cocoa powder and sugar and process for another 30 seconds.
3. Transfer mixture to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes, stirring occasionally.
4. Meanwhile, shred rotisserie chicken.
5. Spread a thin layer of mole sauce onto the bottom of a 13x9 baking dish.
6. Place a small handful of chicken onto each tortilla, roll up and place in the dish. Once all 5 are in the pan, top with remaining mole sauce.
7. Sprinkle with cheese and bake for 15-20 minutes or until cheese has melted.
8. Top each enchilada with a dollop of sour cream, 3-4 pickled jalapeños and a sprinkle of chopped cilantro.



Nutrition facts provided by foodlabelpro.com


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