Chicken Mole Enchiladas
Shredded chicken enchiladas draped in a rich, slow-simmered mole of toasted chiles, chocolate, and spices, served with simple rice.
Mole has a reputation for being complicated, but toasting the chiles, nuts, and spices together and blending them with broth and chocolate gets you most of the way there in under an hour. The sauce needs a slow simmer to thicken and mellow, so start it before you roll the enchiladas. A plain side of rice is really all this rich sauce needs.
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Serves
6
Level
Hard
Calories
480 / serving
Ingredients
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