Chicken enchiladas with red mole sauce

Chicken enchiladas with red mole sauce

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(7 ratings)

Ready in 50 mins

Moderately easy

Serves 4
Try a traditional Mexican favourite with this spicy and varied recipe

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories569
  • fat21g
  • saturates6g
  • carbs69g
  • sugars4g
  • fibre4g
  • protein29g
  • salt3.27g
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  • 4 boneless, skinless chicken breasts



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 4 ancho chillies



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 plum tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp oil or lard
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves
  • 3 tbsp blanched almonds, plus extra for serving
  • 2 tsp raisin
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • small piece of dark chocolate
  • 375g pack fresh tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

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  1. Put the chicken in the pan, then pour in 300ml cold water. Bring to the boil, then reduce down to a simmer and cook for 20 mins, turning once, until the chicken is cooked through. Remove chicken from water (saving the liquid) and when it’s cool enough to handle, shred with your fingers or a fork.

  2. Halve the chillies, pull out the seeds and discard. Place in a small bowl and cover with boiling water. Leave to soak for 20 mins until softened, then discard the water, roughly chop the chillies then put into a blender.

  3. Heat a frying pan and tip in the tomato. Cook for 5 mins, until the tomato skins start to blister and turn brown. Add to the blender. Heat the oil or lard in the same frying pan and cook the onion, garlic and almonds for 5 mins. Stir in the raisins, oregano, cumin and cinnamon, then cook 2 mins more until the onion is softened, the almonds are golden and the raisins have puffed up. Tip into the blender with 100ml of the chicken poaching liquid and give it a good whizz.

  4. Pour the mixture back into the pan, stir in 350ml of the poaching liquid and chocolate and let it simmer for 20 mins. To serve, soften the tortillas in a microwave for 30 secs then pile the chicken on top, spoon over the sauce and roll up. Serve scattered with coriander leaves, limes and more chopped almonds.

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Comments, questions and tips

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Comments (9)

mexigirl's picture

I share one red mole in the tips section

last edited: 14:15, 15th Aug, 2013
cookie_sa's picture

The chicken will be bland and terrible from just reading the recipe. Poaching chicken is a mistake. It will have a terrible chickeny taste.
Saute rather and use stock

therookiechef's picture
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I've made this a couple of times now. I think the blandness may come if to much water is added, so be careful with this. I also found that using an ancho chili didnt really give it the necessary kick, it was much nicer with a regular red chili, anyone else find this?

therookiechef's picture
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This is superb, doesn't need bulking out, very filling served with a salsa. Re the water just poach chicken in more water and you're golden!

sweeneybean's picture
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didn't think that it had much flavour.. very bland. wouldn't bother with the recipe again.

jburton's picture
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I'm a little confused. The recipe states to simmer the chicken in 300ml of water. This you need to keep hold of for the recipe, but that in the end uses 450ml, so where does the extra 150ml come from? I think also I'd be tempted to use red kidney beans, red pepper and some mushrooms to bulk it out a bit, to use some veg (healthy). I feel the chicken and sauce wouldn't be enough on its own. Lovely sounding recipe though and with a bit of tweaking id be happy to make this. I'd like to prove to my fella that these can be lovely. In the past he has bought these preprepared from the supermarket, i want to prove to him that home-made ones are sooo much better.

grizzlyjoy's picture
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I tweaked the recipe quite a bit, including baking the enchilladas in the oven. Overall yummy recipe and with mushrooms or peppers it goes miles! Chocolate and chilli are a good combo but I feel it needs a magic ingredient to finish it off...

jubijenta's picture
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I must have done something wrong....

sazzi6's picture
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Very tasty!

Questions (0)

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Tips (1)

mexigirl's picture

I'm from mexico, I share one mole rojo

ancho chiles.
Half a medium onion. 2
Tomato guy split into four parts. 1
Half a medium roll.
cinnamon stick.
Pepper: 3 small balls.
Paprika 2 balls.
cloves. 4
almonds. 4
Half a medium-sized banana.
A small handful of raisins.
tablespoons sesame. 2
The fourth part of a chocolate bar.

Preparation of chicken broth

Place chicken pieces in a pot and cover with water, add one sprigs of cilantro, fit the nails in the onion and place in the pot besides the garlic. Add the broth and salt. Simmer 30 to 40 minutes or until chicken meat may break off easily.

Preparation of mole

Once chicken is cooked, 2 cups of the broth aside where they sewed.

Open the peppers, remove the veins and seeds. Put them to fry in a little hot oil, drain and place them in the broth that separated them.

Then in the same oil fry the piece of roll, what you put escurres and chilies together.

You will do this procedure but with the cinnamon, cloves, pepper, paprika, bananas, peanuts, almonds, raisins, sesame, onion and tomato, all separately.

In the stock where you have all the spices and other ingredients place the piece of chocolate.

When the chocolate is smooth, ground in a blender and stewed into a deep pan with a little oil, you must move constantly to prevent sticking.

Check the thickness of the mole, if too thick add a little more broth, salt Czech like this and if necessary add to taste.

Let boil for 5 minutes.

To serve, place a chicken enchilada, mole poured over to cover and finally sprinkle sesame.

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