Red Mole Chicken Enchiladas

Red Mole Chicken Enchiladas

4.3 13 ratings

Prep. 35 min

Total 1 h

6 portions

Ingredients

Oaxaca cheese in pieces
10 ½ oz

Mole

dried pasilla chilies destemmed and deseeded
1 oz
dried ancho chilies destemmed and deseeded
2 oz
corn tortilla toasted, loosely crumbled
1
Mexican chocolate tablet broken into pieces
1 ½ oz
raisins
1 oz
almonds
1 ½ oz
toasted sesame seeds
1 ½ oz
anise seeds
⅛ tsp
ground cinnamon
¼ tsp
ground black pepper
¼ tsp
whole clove
1
Roma tomatoes cut into pieces
7 oz
white onion
2 oz
garlic cloves
2
unsalted butter
1 oz
sugar
1 tbsp
salt
1 tsp
water
28 oz
chicken breasts, skinless, boneless quartered
21 oz

Enchiladas

vegetable oil to fry
corn tortillas
18
sour cream to garnish

Mexican crema, to garnish
avocado thinly sliced, to garnish
1

Difficulty

easy

Nutrition per 1 portion

Sodium 838.9 mg

Protein 43.4 g

Calories 3034.5 kJ / 749.3 kcal

Fat 38.7 g

Fibre 14.1 g

Saturated Fat 15.1 g

Carbohydrates 62.3 g

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