Chicken enchiladas with red mole sauce

Chicken enchiladas with red mole sauce

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(6 ratings)

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Cooking time

Ready in 50 mins

Skill level

Moderately easy

Servings

Serves 4

Try a traditional Mexican favourite with this spicy and varied recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
569
protein
29g
carbs
69g
fat
21g
saturates
6g
fibre
4g
sugar
4g
salt
3.27g

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 ancho chillies
  • 2 plum tomatoes, halved
  • 2 tbsp oil or lard
  • 1 onion, chopped
  • 2 garlic cloves
  • 3 tbsp blanched almonds, plus extra for serving
  • 2 tsp raisins
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • small piece of dark chocolate
  • 375g pack fresh tortillas

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Method

  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.

Recipe from Good Food magazine, March 2005

Comments, questions and tips

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Comments

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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!

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