How to make it

  • Make the sauce:
  • Put the canned tomatoes and garlic in a blender and process until smooth. Set aside.
  • In a small bowl, whisk together the flour, chili powder, cocoa, and cumin until blended.
  • In a medium saucepan over medium heat, melt the butter in the 2 Tbsp. olive oil. When the butter starts to foam, add the flour mixture and cook, stirring, 2-3 minutes.
  • Slowly pour in the chicken stock, whisking to ensure the sauce stays smooth and lump-free. Whisk in the tomato-garlic puree, molasses, tomato paste, cinnamon, and salt. Cook, stirring occasionally, until the sauce is thick and glossy, approximately 5 minutes. Set aside. The sauce may be cooled and refrigerated, but bring to room temperature before assembling the enchiladas.
  • Assemble the enchiladas:
  • Preheat the oven to 350ºF (175ºC, or if using a convection oven, 160ºC).
  • Set aside 1/2 C. of the diced tomatoes for garnish.
  • In a medium skillet, heat 1 Tbsp. olive oil until shimmering. Add the onion and cook until softened. Add the diced olives, remaining tomatoes, and shredded chicken. Cook until just heated through. Divide into 8 equal portions.
  • Dip a tortilla in the mole sauce to cover. Place a portion of chicken and approximately 2 Tbsp. cheese down the center of the tortilla, roll up the tortilla, and place in a 9”x13” casserole.
  • When all the enchiladas are assembled, pour the remaining mole sauce over the casserole, sprinkle with the leftover cheese, and scatter the olive slices on top.
  • Bake the enchiladas for 30 minutes (20 minutes if using a convection oven). Garnish with the reserved diced tomatoes and serve.

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