Mole Chicken Enchiladas Recipe

Name: Mole Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 1/2 cup peanut butter; 1/3 cup soy sauce; 2 tablespoons cocoa powder; 1 tablespoon chili powder; Kosher salt; Freshly ground black pepper; 8 (7-inch) flour tortillas; Cilantro sprigs for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
1/2 cup peanut butter
1/3 cup soy sauce
2 tablespoons cocoa powder
1 tablespoon chili powder
Kosher salt
Freshly ground black pepper
8 (7-inch) flour tortillas
Cilantro sprigs for serving

1
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
2
Stir in the chicken, peanut butter, soy sauce, cocoa pow-der and chili powder, and cook until the chicken is cooked and the liquid is slightly thick-ened, about 5 minutes.
3
Season the filling with salt and pepper to taste.
4
Reserve 1/2 cup of the mole sauce.
5
Preheat the oven to 350F.
6
Divide the filling between the tortillas.
7
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
8
Pour the reserved mole sauce over the tortillas.
9
Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes.
10
Sprinkle with the cilantro and serve.

1161

kcal

Calories

Fat

181

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.

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

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small onion, 2 garlic cloves, finely chopped, 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks, and more.

Yes, Mole Chicken 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.

Mole Chicken Enchiladas

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