Chicken Mole Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fried corn tortillas filled with shredded chicken and covered in a simplified mole sauce made with chocolate, peanut butter, and chilies. A flavorful homemade version of this classic Mexican dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 bolillo (substitute small French roll, cut into1-inch pieces)
- 2 dried ancho chiles (stemmed, seeded, and diced)
- 2 California red chile pods
- 1 large or 2 small tomatillos (husks removed, rinsed, and chopped)
- 1 tomato (chopped)
- 1 32-ounce carton chicken broth ((recommend organic low sodium), divided)
- 2 tablespoons smooth peanut butter
- 1.5 ounces Mexican chocolate
- 2 teaspoons cocoa powder
- 3 tablespoons Dona Maria mole paste
- 2 teaspoons salt
- ½ cup canola oil (for frying)
- 12 to 18 corn tortillas
- 1 pound shredded store-bought rotisserie chicken
- 1½ cups white shredded cheese (Monterrey Jack or Oaxaca)
- 1 medium white onion (diced)
- 1½ cups crumbled queso fresco
At a glance
PER SERVING · TIME 57M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 42m
- Sodium
- 2531mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 697mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2531MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.