Chicken chipotle mole enchiladas Recipe

Name: Chicken chipotle mole enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp cooking oil; 1 lb chicken, diced or shredded; 1 tbsp dried minced onion; 2 tsp garlic powder; 1/2 tsp pepper; 1 tsp salt; 1 tbsp ground cumin; 1 onion, chopped; 2 clove garlic; 1 3/4 cup chicken broth; 1 1/2 tbsp smooth peanut butter; 1 tbsp brown sugar; 3 small chipotle peppers in adobo sauce; 3 tostada shells, crushed; 1 tsp cumin seeds, toasted; 1 1/2 oz dark chocolate, cubed; 1 tsp ground cinnamon; 1 tsp almond extract; 2 whole cloves; 10 small corn tostada shells; 1/2 cup cooking oil; 1/4 cup Mexican creme; 1/2 cup queso fresco, crumbled; 1 bunch fresh cilantro, chopped

Servings: persons

2 tbsp cooking oil
1 lb chicken, diced or shredded
1 tbsp dried minced onion
2 tsp garlic powder
1/2 tsp pepper
1 tsp salt
1 tbsp ground cumin
1 onion, chopped
2 clove garlic
1 3/4 cup chicken broth
1 1/2 tbsp smooth peanut butter
1 tbsp brown sugar
3 small chipotle peppers in adobo sauce
3 tostada shells, crushed
1 tsp cumin seeds, toasted
1 1/2 oz dark chocolate, cubed
1 tsp ground cinnamon
1 tsp almond extract
2 whole cloves
10 small corn tostada shells
1/2 cup cooking oil
1/4 cup Mexican creme
1/2 cup queso fresco, crumbled
1 bunch fresh cilantro, chopped

1
In a hot pan, heat oil then add chicken, minced onion and all the spices.
2
Cook until chicken is cooked then set aside.
3
Saute onions and garlic.
4
Put onions and garlic along with broth, peanut butter, sugar, chipotles and tostada shells into a blender and blend until smooth.
5
In hot pan, pour blend then add cumin seeds, chocolate, cinnamon, extract and cloves.
6
Simmer on low heat.
7
Heat oil to 12 inch pan, fry tortilla for about 5-10 seconds per side.
8
Dip fried tortilla in mole sauce.
9
Then flip tortilla and dip again.
10
Place dipped tortilla on plate and add filling.
11
Roll enchilada then spoon drizzle creme on top.
12
Add some cheese and cilantro.
13
Repeat previous step per enchilada.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tbsp cooking oil, 1 lb chicken, diced or shredded, 1 tbsp dried minced onion, 2 tsp garlic powder, and more.

Yes, Chicken chipotle mole enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken chipotle mole enchiladas

How did you like this recipe?

Frequently Asked Questions