Enchiladas De Mole | Chicken Mole Enchiladas | Mole Sauce Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar

Nutritional yeast is lower in calories and provides a cheesy flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be healthier and water with seasoning is cheaper.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas are healthier, while flour tortillas are often cheaper.

Preheat oven to 450°F (232°C).

Roast the chilies for 8 to 10 minutes until charred.

Roast the onion, garlic, tomatoes, and tomatillos for 20 to 25 minutes.

Soak roasted chilies in boiled hot water for 20 to 30 minutes.

Add raisins to the hot water with the chilies to plump them up.

Crush the whole clove and add it to the mixture (optional).

Add oregano, cumin, and cinnamon to the mixture.

Add 1/2 cup of sun butter to make the mole sauce peanut-free.

Crush 10 saltine crackers and add them to the blender with the other ingredients.

Puree the roasted ingredients with 1 cup of chicken broth for about 5 minutes, then strain the mixture.

Puree the remaining roasted vegetables and strain them to remove skins and seeds.

Combine the purees in a pot and cook down for about 10 minutes.

Add sun butter, cinnamon, cumin, and chocolate to the pot, mixing well.

Gradually add chicken stock to thin out the sauce, using about 6 to 7 cups total.

Let the mole sauce simmer for 45 minutes, stirring occasionally and tasting for flavor adjustments.

Poach chicken in water with aromatics for 30 to 35 minutes, then shred it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens