Chicken Molé Enchiladas
Mole Sauce is one of those things that you either like, love, don’t like or haven’t tried yet. The first time I tried it was when my husband I were dating and a friend of his and his wife invited us over for dinner. His wife announced that we would be having these Chicken Molé Enchiladas and I was a bit nervous. I had no idea if I would like them or not, since I had never even heard of them before.
What is Molé?
In case you aren’t familiar with molé (pronounced MO-LAY), it is a rice sauce made with peppers, chocolate and a few other ingredients (there are several different varieties in different regions). It is typically served over chicken. After I tried it, I thought it was pretty darned good. Definitely different, but not bad at all.
What does Mole sauce taste like?
Large pack corn tortillas
1 jar of mole sauce
1 whole chicken boiled and meat shredded
1 1/2 cups chicken broth
1/2 tsp. salt (or to taste)
1 Tablespoon sugar (or to taste)
Boil the chicken until it is really tender and can be easily shredded. You can reserve the broth if you like, or you can use chicken broth from a carton or can.
How do you use mol sauce from a jar?
Empty the mole sauce into a large saucepan or skillet (it will be solid – not saucy). Please note: Mole sauce WILL stain, so make sure you wear clothes you don’t care about, in case it splashes on you. Add 1 cup chicken stock, salt and sugar into pan and blend well and warm through on low heat (watch carefully to avoid burning). Add more broth as needed – sauce should be the consistency of a melted milkshake. You may even need more than 1 1/2 cups of broth.
In a large bowl, add chicken and spoonfuls of sauce, until all chicken is lightly coated. You should still have a lot of sauce left in your pan. Start rolling the enchiladas on a cutting board or flat surface. Fill each tortilla with chicken, and a little bit of Jack cheese, and roll (sometimes it helps to warm up the tortillas in the microwave for a few seconds first). Place each roll into a glass or metal baking pan.
When the pan is full, drizzle sauce over all rolls, and top with jack and cheddar cheese. Save some sauce for dipping!
Bake at 350 degrees until heated through and cheese is melted (about 30 or 40 minutes).
Serve with sour cream if desired.
These Chicken Mole Enchiladas are my husband’s favorite things in the world 🙂
If you love Mexican food, make sure you check out our Mexican Casserole recipe!