Mexican Main Dishes Enchilada Recipes Chicken Chicken Enchiladas with Mole Sauce 4.4 (28) 21 Reviews 5 Photos These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's la Carta de Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Submitted by Allrecipes Updated on June 17, 2022 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 30 mins Cook Time: 1 hr 15 mins Additional Time: 10 mins Total Time: 1 hr 55 mins Servings: 4 Yield: 12 enchiladas Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons lard ½ onion, sliced 2 cloves garlic, sliced 1 teaspoon salt 1 tablespoon cumin seeds 2 poblano peppers, seeded and thinly sliced 2 Anaheim peppers, seeded and thinly sliced 4 skinless, boneless chicken thighs, cut into chunks 4 cups chicken broth 2 cups chicken broth 4 dried guajillo chiles, stemmed and seeded 2 dried ancho chiles, stemmed and seeded 1 corn tortilla, cut into 1-inch strips 4 tomatoes, cut in half crosswise 3 tomatillos, cut in half crosswise 2 tablespoons lard ½ onion, sliced 5 cloves garlic, sliced 2 teaspoons cumin seeds 2 cups chicken broth salt to taste 1 teaspoon white sugar, or more to taste 3 ounces dark chocolate, coarsely chopped 12 corn tortillas ½ bunch fresh cilantro, coarsely chopped ½ cup crumbled queso fresco Directions Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend chile and tortilla mixture until smooth. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with chile mixture and blend until smooth. Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes. Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam-side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco. I Made It Print 60 home cooks made it! Nutrition Facts (per serving) 739 Calories 35g Fat 78g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 739 % Daily Value * Total Fat 35g 45% Saturated Fat 13g 65% Cholesterol 101mg 34% Sodium 2707mg 118% Total Carbohydrate 78g 28% Dietary Fiber 14g 49% Total Sugars 24g Protein 35g 71% Vitamin C 95mg 106% Calcium 248mg 19% Iron 7mg 38% Potassium 1374mg 29% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.