Craving a flavorful and satisfying meal that's surprisingly easy to make? Look no further! This recipe for Chicken Enchiladas with Homemade Mole Sauce will transport your taste buds to a Mexican fiesta. Forget those bland, store-bought versions; we're diving into a world of rich, complex flavors that are surprisingly achievable, even for beginner cooks. This healthy meal is perfect for a quick weeknight dinner or a special occasion, guaranteed to impress your family and friends. Get ready for a culinary adventure!
Ingredients:
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
For the Mole Sauce:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (7 oz) can chipotle peppers in adobo sauce, finely chopped (plus 2 tbsp adobo sauce)
- 1 cup chicken broth
- ½ cup unsweetened cocoa powder
- ¼ cup sesame seeds
- 2 tbsp raisins
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp ground allspice
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded Mexican cheese blend
- ½ cup chopped cilantro, for garnish
Instructions:
Prepare the Chicken:
- Season chicken breasts with salt, pepper, chili powder, cumin, and oregano.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken on both sides, then reduce heat to medium-low, cover, and cook until cooked through (about 15-20 minutes).
- Shred chicken and set aside.
Make the Mole Sauce:
- In a large saucepan, heat olive oil over medium heat. Sauté onion and garlic until softened.
- Add chipotle peppers and adobo sauce; cook for 2 minutes, stirring constantly.
- Stir in chicken broth, cocoa powder, sesame seeds, raisins, cinnamon, cloves, allspice, and cayenne pepper (if using). Bring to a simmer.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour for a deeper flavor. Stir occasionally.
- Season with salt and pepper to taste. You can use an immersion blender to make the sauce smoother if desired.
Assemble and Bake the Enchiladas:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Spread a thin layer of mole sauce in the bottom of the baking dish.
- Fill each tortilla with shredded chicken and a sprinkle of cheese. Roll up tightly and place seam-down in the baking dish.
- Pour the remaining mole sauce over the enchiladas.
- Sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with chopped cilantro and serve immediately.
Tips and Variations:
- For a milder mole: Reduce the amount of chipotle peppers or omit the cayenne pepper.
- Add vegetables: Incorporate sautéed bell peppers and onions into the chicken filling for extra flavor and nutrients.
- Use different cheese: Experiment with other Mexican cheeses like queso Oaxaca or Monterey Jack.
- Make it ahead: The mole sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 40-45g
This Chicken Enchilada recipe with homemade mole sauce is a delicious and satisfying meal that's perfect for any occasion. Enjoy the rich, complex flavors and the ease of preparation. It's a fantastic example of how homemade cooking can be both delicious and efficient, providing a healthy and flavorful option for your quick dinner ideas. This recipe is sure to become a family favorite!