Mole Chicken Enchiladas
Mole chicken enchiladas are stuffed with deliciously spicy chicken slow cooked in a homemade mole sauce.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Servings: 10 servings
- 14.5 oz fire-roasted diced tomatoes canned
- 1/2 cup chopped onion
- 3 cloves garlic quartered
- 1 Tbsp Mexican hot sauce
- 3 Tbsp unsweetened cocoa powder
- 3 Tbsp raisins
- 1 Tbsp sesame seeds
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground coriander
- 2 lbs chicken breasts boneless, skinless
- 1/4 cup flour
- 1/4 cup cold water
- 15 oz. red enchilada sauce canned
- 10 flour tortillas
- 1 cup Mexican-blend cheese
For mole sauce, in a blender container or food processor bowl combine undrained tomatoes, onion, garlic, peppers, cocoa powder, raisins, sesame seeds, sugar, salt, and spices. Cover and blend or process until the mixture is a course puree.
In a 3.5 to 4-quart slow cooker place chicken and then sauce. Cover, cook on low-heat setting for 9 to 11 hours or on high heat setting for 3 1/2 to 4 hours.
Remove chicken from cooker. Make a roux with the flour and water and stir into the sauce in the slow cooker. Cook on high for 15 to 20 more minutes. Reserve one cup sauce and stir into the enchilada sauce.
Set oven to broil. Roll meat mixture into flour tortillas and place into a 9 by 13 greased pan. Pour enchilada/ mole sauce mixture over enchiladas. Top with cheese and place in oven until cheese is melted, about 5 to 10 minutes. Serve with rice and beans.
Calories: 345kcal | Carbohydrates: 29g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 1002mg | Potassium: 482mg | Fiber: 2g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 4.8mg | Calcium: 220mg | Iron: 2.6mg