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.

People Who Like This Dish 3
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes