Chicken Mole Enchiladas

Suggested song to play while cooking: Right now—Mocean Worker

A few years ago, my sister made this amazing chicken mole sauce, and the second I tasted it I demanded the recipe. She said she’d write it down for me. Fast forward a month, I was back at college and thinking about what to make for dinner. Then I remembered the mole sauce, and how we put it in tortillas and smothered them cheese for enchiladas—and how she never did write down that recipe.

I texted her for the recipe, and wrote it down on the back of an assignment sheet I no longer needed. I still have it to this day, 3 years later. Usually when I make something for the first time, I screw it up big time. I mean it’s just awful. Yet somehow, for this recipe, it came out amazing on the first try. And every time since I have never been disappointed. Good to share with friends, or just for yourself with a heap of leftovers.

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Now to be clear, I have no idea where this recipe came from. I’ve searched for it online, and found many things similar to it, but not quite the same. I think my sister sort of combined a bundle of different recipes and then just went with it for the rest (most things have measurements, unbelievably, but there’s a few strange ones). Now, I felt it is time to get the recipe off my assignment sheet and out into the world. Time for the baby bird to leave the nest.

Chicken Mole Enchiladas

Ingredients
2 tablespoons olive oil
2 tablespoons butter
1 onion, diced
2 bell peppers, diced
2 jalapeño peppers, chopped into tiny bits
3-4 cups chicken (what kind of measurement is this? A whole extra or less of a cup could make a huge difference in most recipes! I usually just do 3 cups, never gone up to 4. Also, low sodium recommended).
3 tablespoons garlic (I know what you’re thinking: is that fresh garlic or powdered? No idea, I usually use powdered and take it one tablespoon at a time and see how it tastes).
1 teaspoon cumin
1 teaspoon oregano
¼ teaspoon cinnamon
2 tablespoons chili powder
3 tablespoons flour
1-3 ounces dark chocolate (I’ve used as much as four ounces. All about your preference my dears. You can also play around with chocolate brands).
1 small can tomato sauce (I used an 8oz can).

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Instructions
(the recipe sister sent did not come with directions, so these are my own)

Cook chicken until cooked through. While chicken is cooking, cut up onion and sauté with butter and olive oil over medium heat. Add a lil bit of sugar to caramelize them. Cook for 5-10 minutes.

When chicken is done cooking, take two forks and shred it. Set aside. Chop up the peppers and add to onion mix. Cook for 5 minutes, then add the chicken.

Add in flour, mix until flour coats all the chicken and veggies. Add broth. Bring to a boil, then down to a simmer. Let cook for a few minutes, stirring occasionally.

Add in tomato sauce and stir. Last but not least, add in the chocolate (always be sure to add this last so it doesn’t burn). Do this a few pieces at a time, taste testing while you go. I like mine heavy on the chocolate, see where your taste buds land.

Preheat oven to 350 degrees. Take out a pan—preferably a glass dish with sides, something to help hold up the enchiladas. Spray the pan! Though the recipe came out great the first time I made this, it was stuck to my pan so I didn’t get to enjoy the full effect. Make sure you butter that pan up with some spray or a stick so as not to lose half of your enchilada. As you can see by the pictures. I’m a terrible enchilada folder, just the worst. Sorry, I’m sure yours will look much better.

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Bake for about 10-20 minutes. This all depends on your oven, mine is particularly weak so I bake them for about 20 minutes. Take them out, let them cool off, and enjoy!

Post and Photos by Shannon Moloney. Recipe by Shannon’s Sister (Kind of–the origins are mysterious).

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