I love this chicken mole recipe from Well Plated and knew I wanted to convert them into chicken mole enchiladas. Since the Well Plated recipe called for 2 lbs of boneless, skinless chicken breast, I made a plan to save half of the chicken for this enchilada recipe. After you make this enchilada sauce, you will never go back to canned sauce again. I recommend you measure and set out the sauce ingredients first, as the sauce comes together quickly. For another version of enchiladas, try my creamy chicken enchiladas.
Prep Time 15 minutes
Cook Time 11-15 minutes
Bake Time 20-25 minutes
Serves 4-6
Ingredients
Enchilada Sauce
3 tbsp each olive oil and all-purpose flour
1 tbsp ground chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp each dried oregano and salt
1/8 tsp cinnamon
2 tbsp tomato paste
2 c chicken broth
Enchiladas
8 flour tortillas (fajita or taco-sized, not burrito)
Chicken Mole
1 c cooked quinoa
15-oz can white beans, rinsed and drained
1 1/2 c shredded cheese, divided
Optional Ingredients
Cilantro, chopped
Scallions, sliced
Preparation
Enchilada Sauce
In a medium-sized pot over medium heat, warm the olive oil until you can smell its fruity fragrance. Once ready, pour in the flour/spice mixture and whisk constantly, cooking until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to prevent any lumps. (if you have lumps, don’t sweat it, keep stirring)
Raise heat to medium-high and bring the mixture to a low boil, then reduce heat to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. The sauce will continue to thicken as it cools. Remove from heat and taste for seasoning (if it needs a little salt, add a pinch here). From here you’re ready to assemble enchiladas!
Enchiladas
Preheat oven to 400 F, then grease a 9 x 13-inch baking pan with cooking spray. Pour a 1/2 cup of enchilada sauce into your prepared pan then tilt to coat the bottom evenly.
In a bowl, combine your chicken mole, quinoa, and rinsed, drained white beans with 1/2 cup of shredded cheese and a 1/2 cup of enchilada sauce. Set the filling aside and layout 8 tortillas (I prefer flour tortillas, but corn tortillas are fine too).
Spoon about a half tablespoon of enchilada sauce on the center of each tortilla, then spoon your filling down the middle. Snugly wrap the tortilla around the filling, then place it into your prepared pan seam-side down. Once the 8 tortillas are added to your pan, pour the remaining enchilada sauce over the top, and sprinkle with your remaining cheese.
Bake, uncovered, for 20-25 minutes or until golden and bubbly. Let the chicken mole enchiladas cool for 10 minutes before serving (trust me, the filling is LAVA when it comes out). Sprinkle chopped cilantro and scallions over the top, if you’d like, then serve.