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Easy Mole Chicken Enchiladas

Ren Rossini

Servings

4

Prep Time

15 minutes

Cook Time

35-40 minutes

Easy Mole Chicken Enchiladas

Ingredients

  • 2 cups cooked, shredded chicken

  • 8 corn tortillas

  • 1 cup shredded cheese (queso Oaxaca or Monterey Jack)

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  • 2 Tbsp olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 Tbsp Ancho Chili Powder

  • 1 tsp Royal Cinnamon

  • 1 tsp Wild Mountain Cumin

  • 1 ½ cups chicken broth

  • 2 Tbsp smooth peanut butter (or almond butter)

  • 1 Tbsp unsweetened cocoa powder

  • 1 tsp Panela Sugar or Dark Woodland Honey

  • Salt to taste

Directions

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    1. Heat oil in a medium pan. Sauté onion until soft, add garlic, ancho powder, cinnamon and cumin; cook 1 min until fragrant.

    2. Stir in broth, peanut butter, cocoa and brown sugar. Simmer 10 min, stirring, until thickened. Season with salt.

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    1. Preheat oven to 350°F (175°C).

    2. Lightly warm tortillas so they’re flexible.

    3. Spoon a little mole on the bottom of a baking dish. Fill each tortilla with chicken and a sprinkle of cheese, roll up, and place seam side down.

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    1. Pour remaining mole sauce over the enchiladas and top with remaining cheese.

    2. Bake 20 min, until heated through and cheese melts.

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    1. Garnish with chopped cilantro, sliced onion or a squeeze of lime.
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