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–+ servings
Enchiladas

Enchiladas with mole sauce

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Delicious and pretty heavy is this dish with enchiladas with mole sauce. Be warned that this recipe is on the nomination to be retested as it's pretty old (but still delicious)
Servings 2 people
Author Simone

Ingredients

Mole sauce

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1,5 cloves garlic chopped
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1 can diced tomatoes
  • 1 bell pepper chopped
  • 2 green chili peppers roughly chopped (seeds removed)
  • 250 grams chicken stock
  • 2 tbsp peanut butter
  • 50 grams bittersweet chocolate

For the complete recipe:

  • 6 flour tortilla
  • 250 grams chicken fillet
  • 100 grams grated cheddar monterey jack and sparkenhoe leicester
  • olive oil
  • pepper
  • salt

Instructions

  • Preheat the oven to 180˚C/350˚F (conventional oven)
  • Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chili pepers, stock, peanut butter and chocolate. Simmer for 10 minutes.
  • Grill the chicken with some olive oil and pepper and salt and cut into pieces. Grate your cheese and keep ready to use
  • Take a casserole dish that is large enough to place two tortillas in next to each other to cover the bottom of the dish. If your dish is smaller you can use just one tortilla. I used a store-bought variety which is fairly large so I could fit only two tortillas in the dish pictured but since we're with two that was perfect. The qty's given above are for two (very) generous portions or three smaller ones. Put some of the sauce in the bottom of the dish and place the first two tortillas on top. Spread with some more sauce, half of the chopped up chicken and 1/3 of the grated cheese. Place two more tortillas on top, top with the rest of the chicken, more sauce and another third of the grated cheese.
  • Place the final two tortillas on top and top that with the remaining sauce and cheese.
  • Bake until the cheese has melted and everything heated through, about 20 minutes. Take from the oven and let rest for about 5-10 minutes. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro if you wish. You can also make this in individual gratin dishes.