Best 2 Simple Red Mole Enchiladas With Shredded Chicken Recipes

Immerse yourself in the rich tapestry of Mexican cuisine with our exquisite Red Mole Enchiladas with Shredded Chicken, a symphony of flavors that will tantalize your taste buds. Envision succulent shredded chicken enveloped in a velvety, complex red mole sauce, a harmonious blend of spices, nuts, and chocolate, all nestled within tender corn tortillas. Accompany this delightful dish with three tantalizing recipes that elevate the dining experience: a vibrant and refreshing Pico de Gallo, a creamy and tangy Sour Cream, and a savory Mexican Rice, each adding its own distinct layer of flavor to this culinary masterpiece. Indulge in the authentic taste of Mexico with this comprehensive guide to Red Mole Enchiladas, a true celebration of Mexican gastronomy.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHICKEN ENCHILADAS WITH RED MOLE SAUCE

Spicy Chicken Enchiladas with Red Mole Sauce image

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You'll turn dinner into a fiesta when you serve this kickin' dish!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h20m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons finely chopped unsalted whole natural almonds
2 tablespoons sesame seeds
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, drained
2 canned chipotle peppers in adobo sauce
¼ cup raisins
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 dash ground cinnamon
1 cup Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
¾ cup Mexican blend cheese
8 (6 inch) corn tortillas, warmed
¼ cup sour cream

Steps:

Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Nutrition Facts : Calories 438.8 calories, Carbohydrate 42.1 g, Cholesterol 53.8 mg, Fat 23 g, Fiber 6.3 g, Protein 18.2 g, SaturatedFat 9.5 g, Sodium 754.9 mg, Sugar 10.4 g

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

'Easiest Ever' Chicken Mole Enchiladas image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your enchiladas. Choose fresh, flavorful ingredients whenever possible.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, then remove it from the heat.
Make the Mole Sauce Ahead of Time: The mole sauce can be made up to 3 days in advance. This will give the flavors time to develop and deepen.
Assemble the Enchiladas Just Before Baking: Don't assemble the enchiladas too far in advance, or the tortillas will become soggy. Assemble them just before baking, then bake them immediately.
Serve the Enchiladas with Your Favorite Toppings: Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.

Conclusion:

These simple red mole enchiladas with shredded chicken are a delicious and easy-to-make meal that is perfect for any occasion. The rich and flavorful mole sauce is the star of the show, and the shredded chicken adds a protein-packed punch. Whether you're serving them for a weeknight dinner or a special occasion, these enchiladas are sure to be a hit.