My hubby is a huge fan of mole sauce. He loves the bold flavor profile of chocolate and smoky peppers and a healthy bit of spice. Traditional mole sauce made from scratch calls for literally dozens of ingredients and a whole lot of finely grinding of spices. I took the easy route and started with a store-bought jar of sauce and doctored it up to what hubby says was “perfection.”
Hubby smoked the chicken thighs and they shredded up nice and juicy. You could simply buy a rotisserie chicken or bake or poach breasts, but make sure you don’t dry them out.
It’s hard to describe this sauce … It is velvety smooth and rich with an earthy-sweetness that mellows upon baking. And best of all … so easy to whip up in a few minutes! I made a package of Spanish rice for the side and added a can of diced tomatoes and a dash of chile pepper and it was the perfect compliment. Black, pinto or refried beans would also go nicely.
Note that we like our food spicy with a heat that lingers on the palette. The sour cream does cool it down somewhat, but it is on the spicy side!
- 1 lb shredded chicken thighs
- 6 corn tortillas
- 2 cups grated cheese
- 1 jar Dona Maria Mexican Mole Sauce
- 3 jars of water
- 1 can chipotle peppers in adobo sauce
- 1/2 cup chocolate chips or shaved chocolate
- 1/4 cup chopped cilantro (optional)
- 1/4 cup grated cotija cheese
- 1/2 cup sour cream (optional)
- Preheat oven to 350 degress.
- In a blender, place the mole sauce, water and chipotle peppers and mix until smooth. Add the chocolate and mix, again until smooth.
- Empty the sauce into a pan and heat over medium until it is gently bubbling.
- Reduce heat and simmer for 5 minutes. Turn off heat and allow to cool for a few minutes.
- Mix a half cup of the sauce with the shredded chicken until it is fully coated.
- In a 13 x 9 pan, spread about a half cup of the cooled (but still warm) mole sauce on the bottom.
- Place a tortilla on the sauce, spread a few tablespoons of the shredded chicken in the middle, top with cheese and roll so that the seam is facing down.
- Repeat until all 6 tortillas are filled and rolled. Spread the remainder of the mole sauce over the enchiladas and bake uncovered for 10 minutes.
- Spread the cheese over the enchiladas and bake uncovered for another 5 minutes or until the cheese is fully melted and mole sauce is bubbling.
- Remove from oven and allow to sit for a few minutes. Serve with a spatula and top with sour cream, cotija cheese and cilantro.
Makes 6 enchiladas; serves between 4 -6. Reheats nicely!