Mole. Don’t fret. I haven’t gone wild on you. It’s not a small subterranean mammal. It’s like the barbeque sauce of Mexico. And it’s delicious! It’s made from scratch and could be a hundred different things. These chicken enchiladas with mole sauce are but one of many ways to use the wonderful sauce that is mole.
The thing that most mole sauces have in common is dried chili peppers. They also usually have chocolate, nuts and fresh spices, but beyond that, your imagination is the limit. Your can put it over a grilled chicken breast, put it inside roasted stuffed peppers or even use it in a Mexican casserole. Chicken enchiladas with mole sauce are my favorite version of a great mole dish.
I have shied away from making mole in the past because the ingredient list can get out of hand. This is an easy version that uses peanut butter, dark chocolate (100% cacao) and dried guajillo chilies. Honestly, it’s as good or better as any mole that I have made with a longer ingredient list. So why do more when you can do less and get the same quality, right?
The biggest trick with this mole sauce is to get it to the right consistency. This means you may need to add a bit more chicken stock once you blend the ingredients, or, if it is too thin, you may need to simmer it in a pan for a few minutes for it to reduce and thicken. This part is a bit of an art. You will definitely love the result!
It even looks a lot like some barbeque sauce. Some traditional mole sauces can have up to 30 ingredients! That’s a bit much for my schedule so I have shrunk it down to less than half of that. I think the peanut butter and dark chocolate do a lot for the flavor. You be the judge!
PREP TIME: 20 minutes COOK TIME: 40 minutes SERVINGS: 6
- 2 lbs. boneless, skinless chicken thighs or breasts
- 5-6 guajillo (or ancho or pasilla) chilies, stems and seeds removed
- 2 cups water
- 2 onions, sliced thin
- 4 cloves minced garlic
- 2 Tbsp. peanut butter
- 1 tsp cinnamon
- 1/2 tsp cumin
- 2-3 cups chicken stock
- 2 oz. dark chocolate (I used 100% cacao)
- 1 tsp salt
- 3 tsp sugar
- 10-12 corn tortillas
- olive oil
- chopped cilantro
- Bring some water to boil in a medium pot and cook chicken until done throughout. Remove from water, let cool and shred with a fork.
- In a small pot, add chilies and water and boil for 5 minutes. Remove from heat, saving about one cup of the chili water.
- Meanwhile, heat a few teaspoons of olive oil in a large pan and cook onions until for about 15 minutes until reduced. Add garlic and cook for a few more minutes. Pour chilies, one cup of chili water, onion, garlic, peanut butter, cinnamon, cumin and stock into a blender and blend until smooth.
- Put blended mixture back into pan. Add salt, sugar and chocolate and simmer on low heat until chocolate is dissolved. You may need to reduce for a few minutes in the pan or add a bit of stock or water to get a nice thick consistency. It should be about the consistency of thick barbeque sauce when ready. Remove from heat.
- In a large casserole dish, prepare the enchiladas. Heat each corn tortilla in a bit of olive oil in a pan over medium heat for about 30 seconds per side. Fill each tortilla with about 2 tablespoons of shredded chicken and a tablespoon or two of mole sauce then roll them up like a taquito and place them seam side down in the casserole dish. Cover the enchiladas with the remaining mole sauce. Garnish with cilantro and serve.