Chicken Mole Enchiladas

🧂 Ingredients

• 4 cups Shredded Chicken

  see notes below
• 1 ½ cups Mexican Cheese

  shredded
• 8 King Corn Tortillas

  or soft taco flour
• ¼ cup Oil

  olive or avocado
• 1 ¾ cup Yellow Onion

  finely chopped
• 4 Garlic Cloves

  minced
• 1 teaspoon Oregano

  dried
• ½ teaspoon Ground Cinnamon
• 1 teaspoon Cumin
• 2 ½ tablespoon Chili Powder
• ⅓ cup All-Purpose Flour
• 4 cups Chicken Broth
• 3 tablespoon Dark Chocolate

  chopped (see notes)
• ½ teaspoon Salt
• ½ teaspoon Black Pepper

Instructions

• 1 Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano,
  cinnamon, salt and pepper. Cover and cook until onions are soft, about 5
  minutes, stirring occasionally.
• 2 When onions are tender, sprinkle in the flour and chili powder whisking until
  combined.
• 3 Slowly stir in the broth, 1 cup at a time. Increase heat to high and bring sauce
  to a low boil until the sauce reduces down to about 3 cups. Be sure to stir
  occasionally to prevent your sauce from burning.
• 4 Remove sauce from heat and whisk in the dark chocolate. Set Aside.
• 5 Preheat oven to 350 degrees.
• 6 Steam corn tortillas in the microwave for 30-45 seconds to make them soft and
  easier to work with so they don’t break. (skip this step if using flour)
• 7 Pour about a third of mole sauce in the bottom of a large baking dish.
• 8 Lay out tortillas flat and place a small handful of the cheese mixture in each
  tortilla.
• 9 Evenly spread the shredded chicken among the tortillas. Then roll the tortillas
  up and place them in your baking dish. Evenly pour the remaining mole sauce on
  top of the enchiladas.
• 10 Cover enchiladas with foil and bake for 20 minutes. Remove foil and bake for
  another 10 minutes.
• 11 When done, serve with fresh crumbled cotija cheese and chopped cilantro
  (optional).

Nutrition Info