Ingredients

How to make it

  • Mole Sauce
  • Heat the oil in a medium saucepan over medium heat, and cook the onion and jalapeno until tender.
  • Mix in chocolate, cayenne powder, cumin, cilantro, and garlic.
  • Stir in the tomatoes and green chile peppers.
  • Bring to a boil, reduce heat to low, cover, and simmer 10 minutes.
  • Enchiladas
  • In a small bowl, mix the cumin, garlic powder and taco seasoning.
  • Season both sides of the chicken breasts with the spice mixture.
  • Coat large saute pan with oil.
  • Season chicken with salt and pepper.
  • Brown chicken over medium heat, until no longer pink.
  • Place cooked chicken on a platter, allow to cool and shred.
  • Saute onion and garlic in chicken drippings until tender.
  • Add corn, green chiles and chipoltle chiles. Stir well to combine.
  • Add canned tomatoes and black olives, saute about 3 minutes.
  • Add shredded chicken to saute pan.
  • Sprinkle the mixture with the flour and simmer until slightly thickened.
  • Microwave tortillas on high for 30 seconds.
  • Coat the bottom of 2 (13 x 9) pans with a ladle of enchilada sauce.
  • Using a brush, cover both sides of each tortilla in enchilada sauce.
  • Spoon 1/4 cup chicken mixture in each tortilla.
  • Fold over filling, place 8 enchiladas in each pan with seam side down.
  • Top with Mole sauce.
  • Cover with the shredded cheese.
  • Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Reviews & Comments 2

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  • cuzpat 4 years ago
    I can see why the prep time is 30 mins!! wow! sound great! high 5!
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    " It was excellent "
    sharebear1 ate it and said...
    I love mole enchiladas!! My mother-in-law maked them all the time. Thanks for sharing this great recipe!!
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