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Chicken Mole Enchiladas

Who wouldn’t want chocolate for dinner!

Chicken Mole Enchiladas

Use bittersweet baker’s chocolate for a savory application to transform a traditional mole into a not-too-spicy Mexican dish. Authentic mole can take hours to prepare, but this recipe comes together in a fraction of the time with fewer ingredients without losing that depth of flavor that makes an authentic mole so delectable. Using the sauce to make cheeseless enchiladas is a family-friendly application. You can get this dish on the table with ease by using rotisserie chicken, or repurposing leftover chicken.

Equipment: cutting board; chef’s knife; dry and wet measuring cups; measuring spoons; medium saucepan; wooden spoon; large saucepan or pot; tongs; blender; casserole; aluminum foil

Mole Ingredients:

2 tablespoons vegetable oil

1 medium onion, chopped

¼ cup almonds

2 tablespoons pumpkin seeds 2 tablespoons pure chili powder

1½ teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon cinnamon

4 garlic cloves

1 corn tortilla, chopped into large pieces

1, 14.5-ounce can diced tomatoes, drained

4 cups chicken broth

4 ounces bittersweet chocolate, chopped

kosher salt and freshly ground pepper to taste

Enchilada Ingredients:

3 cups shredded cooked chicken

4 tablespoons chopped cilantro, divided

1 tablespoon chili powder (such a ancho or chipotle)

2 teaspoons ground cumin

1 teaspoon ground coriander kosher salt and freshly ground black pepper

8, 6-inch flour tortillas

1. First, prepare the mole. In a medium saucepan over medium high heat, sauté the onion in 1 tablespoon of the vegetable oil for 2 minutes, or until soft. Add the almonds and pumpkin seeds. Let the mixture cook for about 3 minutes, or until golden. Add the chili powder, oregano, thyme, cinnamon, garlic, and corn tortilla. Cook until fragrant, for about 1 minute. Add the tomatoes and 4 cups of chicken broth. Bring to a boil, then let simmer for about 45 minutes.

ILOC tip: any chicken, fresh or leftover, will work be it rotisserie/roasted, poached, grilled, or braised.

2. Meanwhile, assemble the enchiladas. In a large mixing bowl combine the shredded chicken with 3 tablespoons of the chopped cilantro, chili powder, cumin, coriander, and salt and pepper. Place approximately 1/3 cup of the chicken mixture in a tortilla. Fold over the sides to seal the enchilada and place seem-side down in a casserole. Repeat with the remaining chicken and tortillas. Set aside.

3. Preheat the oven to 375F.

4. Remove the sauce from the heat and transfer to a blender or food processor and puree, in batches if necessary. Pour the mixture back into its pan and stir in chopped chocolate until melted and mixed. Season to taste with salt and pepper.

5. Pour the sauce over the enchiladas, cover loosely with foil, and bake for 20 minutes.

6. Remove from the oven and serve immediately sprinkled with toasted sesame seeds and chopped cilantro.

Makes 4-6 servings.

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