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Name: Authentic Enchiladas de Mole Poblano
Prep time: 45 min
Cook time: 90 min
Yield: 4
Cuisine: Mexico
Ingredients: *For the Mole Sauce:**; 4 dried ancho chiles, stemmed and seeded; 4 dried mulato chiles, stemmed and seeded; 2 dried pasilla chiles, stemmed and seeded; 1/4 cup almonds; 1/4 cup peanuts; 1/4 cup sesame seeds; 1/2 cup raisins; 1 small corn tortilla, torn into pieces; 1/4 cup pumpkin seeds (pepitas); 1/2 teaspoon anise seeds; 1/2 teaspoon coriander seeds; 1/4 teaspoon whole cloves; 1 cinnamon stick (about 1 inch); 1/2 teaspoon black peppercorns; 1/4 cup vegetable oil; 1 medium white onion, chopped; 3 cloves garlic, minced; 2 ripe plantains or 1 ripe banana, sliced; 2 Roma tomatoes, quartered; 1/4 cup diced carrots; 3 cups chicken broth; 1 ounce Mexican chocolate (about 2 tablespoons), chopped; 1 teaspoon salt, or to taste; *For the Enchiladas:**; 2 cups cooked shredded chicken (about 1 lb cooked chicken breast or thighs); 12 corn tortillas (6-inch size); 1/2 cup vegetable oil (for frying tortillas); 1 cup queso fresco or queso Oaxaca, crumbled or shredded; 1/4 cup white onion, finely chopped

Enchiladas de Mole

🇲🇽 Mexico

Various

Enchiladas topped with a mole sauce.

Traditional

popular

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