Mole Enchiladas with Chicken

Name: Mole Enchiladas with Chicken
Prep time: 140 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 pasilla chiles, for the mole paste; 6 mulato chiles, for the mole paste; 1/4 cups almonds, for the mole paste; 1/4 cups pecans, for the mole paste; 1/2 cups raisins, for the mole paste; 1/3 cups hazelnuts, for the mole paste; 1/4 cups sesame seeds, toasted, for the mole paste; 3 tablespoons pine nuts, pink, toasted; 4 tablespoons peanuts, for the mole paste; 4 tablespoons pumpkin seeds, for the mole paste; 1 teaspoon allspice berry, for the mole paste; 1 cinnamon stick, for the mole paste; 2 tablespoons vegetable oil, for frying; 1 clove garlic; 1/4 onions; 1 plantain; 1/2 Mexican chocolate tablets, for cooking the mole; 1 teaspoon vegetable oil; 4 cups chicken broth; vegetable oil; corn tortillas; chicken breast, cooked and shredded; sour cream, for garnish; queso fresco, for garnish; onion, for garnish, sliced

Yamilette González

Enjoy this spectacular recipe for mole enchiladas with chicken, as it is a Mexican dish full of flavor and harmony with the balanced combination of spices and seeds. It is ideal for any celebration or simply to treat the family.

Reviewed by Editorial Team of Kiwilimón

Published: 15-07-2021

Preparation

1h 20 mins

Low

On a griddle, toast the pasilla pepper, mulato pepper, almonds, walnuts, raisins, hazelnuts, sesame seeds, pine nuts, peanuts, pumpkin seeds, allspice, and cinnamon stick. Remove and set aside. In a skillet over medium heat, heat the oil and fry the bananas until golden. Set aside. Fry the onion and garlic in the same pan. Set aside. Blend the chiles, spices, banana, and onion with chicken broth until smooth. In a clay pot, heat the oil and add the paste, dissolving it gradually with the chicken broth using a wooden spatula. Cook over low heat for 30 minutes. Add the chocolate tablet and cook for 30 more minutes, seasoning with salt and pepper. When the fat from the mole has risen to the surface, it will be ready. Fry the tortilla for 30 seconds in a skillet over medium heat. Place it on absorbent paper to remove excess oil and set aside. Fill the tortillas with chicken and set aside. Serve the enchiladas on a flat plate, drizzle with mole, and garnish with cream, cheese, and onion. Enjoy!