Mole enchiladas are a delicious and tasty Mexican treat that can be enjoyed as a meal, side dish or as an afternoon snack. It combines a variety of flavors to come up with something truly unique yet satisfyingly delicious. After all, who wouldn’t enjoy something with chocolate and spices in it?
If you’re interested in making mole enchiladas, here’s a quick and easy recipe for you to follow. As long as you have the ingredients, you can get this done in no time.
- Bring out your ingredients. This recipe uses a lot of ingredients that accounts for the variety of flavors in the dish. For the mole, you will need five stemmed and seeded chilies, half a cup of tortilla chips, two tablespoons oil, one large onion chopped, three cloves of minced garlic, two cups of chicken broth, three tablespoons creamy peanut butter, a tablespoon of sugar, a dash of cinnamon and salt and about half a cup of Mexican chocolate. For the enchiladas, you will need about 12 corn tortillas, some oil, and half a cup each of sour cream and cheese. If you want to add some meat, prepare some broiled and shredded chicken breast or ground pork if you prefer.
- Prepare the meat. Stuff your enchiladas with some meat to make it heartier. If using chicken, broil and chicken then shred the meat. Another option is to sauté some ground pork or beef in garlic, onions and salt and pepper. Set the meat aside.
- Make the sauce. In a skillet over medium heat, toast the tortilla chips. You may also toast it in the oven. When done, break it up into little bits. Set aside. Next, sauté the onions and garlic in oil. When cooked, transfer it in a blender or food processor then add the chicken broth, peanut butter, sugar, cinnamon and salt. Blend well. Once you have a creamy mixture, pour it in a saucepan and allow to boil over medium heat. Once the sauce has boiled, reduce the heat and simmer on low heat. You can now add the chocolate. Be sure to mix the sauce regularly.
- Make the enchiladas. In a deep skillet over high heat, heat the corn tortillas. You just want to soften the corn tortillas and not fry it to a crisp. Immediately remove from the pan and allow the excess oil to drain. Repeat the process for all the tortillas.
- Put it all together for a tasty treat! Make an assembly line for your ingredients, lining up the corn tortillas, mole sauce and chicken if you are using. Your sour cream and grated cheese should also be ready. Place a corn tortilla on a plate or chopping board and stuff with the shredded chicken breast. Spoon some mole sauce over the chicken then quickly wrap the enchilada. Fold the sides then roll the tortilla. Place on a plate and add a bit of mole sauce on top plus a dollop of sour cream and grated cheese to complete it. Repeat the process for each enchilada.
For authentic Mexican flavors, shop at the International aisle of your
grocery store. You can also go all the way and buy your ingredients at a
Mexican or Latin American grocery store. This will certainly bring the
flavors of Mexico right at your dinner table. Enjoy!