This super easy, no-cook, homemade mole sauce is made from scratch, and gives regular chicken enchiladas a delicious twist for a super fast Mexican dinner to meal prep or even throw together for a quick and easy weeknight meal.
Course Main Course
Cuisine Mexican
Keyword chicken, enchiladas
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 4
Calories 1412kcal
Ingredients
For the Mole Sauce:
2cupshot water
4dried Ancho chiles, stemmed and deseeded
¾sweet onion, roughly chopped
1 15-ouncecan fire-roasted tomatoes
4clovesgarlic, smashed
1tablespoonhoney
2½teaspoonskosher salt
⅓cupsemi-sweet chocolate chips, melted
3tablespoonscreamy peanut butter
½teaspoonground cinnamon
To Assemble the Enchiladas:
8 to 10 6-inchflour tortillas
3cupsshredded chicken
½yellow onion, diced
2-3cupsshredded cheese
3cupsmole sauce
For Garnish (Optional):
Avocado
Chopped green onion
Cilantro
Cotija cheese
Instructions
For the Mole Sauce:
In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften.
Add the onion, tomatoes, garlic, honey and kosher salt and blend on high until smooth.
Then, add the chocolate chips, peanut butter and cinnamon and blend for 30 seconds to one minute.
To Make the Enchiladas:
Preheat the oven to 400°F.
In a 9x12-inch baking dish, add 1 cup of the mole sauce, tilting the dish to evenly coat the bottom of the dish.
Fill each tortilla with ¼ cup shredded cheese and ⅓ cup of the chicken. Drizzle with more mole sauce and sprinkle with the chopped onion. Roll the enchilada and place seam side down in the pan.
Repeat and place the enchiladas snugly against one another.
Pour 1 ½ cups of the sauce over the center of the enchiladas and top with more shredded cheese.
Tent with aluminum foil and bake for 20 minutes or until warmed through and the cheese is melted.
Remove the aluminum foil and bake for 10 more minutes. Garnish with the chopped avocado, onion, cilantro and cotija cheese if desired.
Notes
These mole sauce chicken enchiladas can be prepped ahead and refrigerated for 3 days before baking, or wrap tightly with plastic wrap then foil and freeze for up to 2 months.
To cook from frozen, bake at 375°F for 45 minutes, tented with aluminum foil, then another 10 minutes uncovered.