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Spicy Chicken Enchiladas with Red Mole Sauce

Spicy Chicken Enchiladas with Red Mole Sauce

5 1

Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin, chili powder and lime juice for authentic Mexican flavor.  For this classic Mexican mole sauce, Swanson broth is the perfect base.  The ingredient list is a bit long but the end result for this rich, complex and delicious sauce is worth the extra effort.  

serves 4 people

Ingredients

cost per recipe: $9.52

The price is determined by the national average.

  • 1/4

    cup unsalted whole natural almonds, toasted

  • 1

    tablespoon olive oil

  • 1

    medium onion, chopped (about 1/2 cup)

  • 2

    cloves garlic, minced

  • 1

    can (14.5 ounces) diced tomatoes, drained

  • 2

    drained canned chipotle peppers in adobo sauce

  • 1/4

    cup raisins

  • 1

    tablespoon lime juice

  • 3/4

    teaspoon ground cumin

  • 1/2

    teaspoon chili powder

  • 1/4

    teaspoon dried oregano leaves, crushed

  • 1/4

    teaspoon kosher salt

  • 1/8

    teaspoon ground black pepper

  • 1 3/4

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 2

    cups shredded cooked boneless, skinless chicken breast

  • 3/4

    cup Mexican blend cheese

  • 8

    corn tortilla (6-inch), warmed

  • 1/4

    cup sour cream

view nutrition info

How to Make It

Place the almonds into a blender.  Cover and blend until finely chopped.  Reserve 1 tablespoon almonds. Heat the oil in a 4-quart saucepan over medium-high heat.  Add the onion, garlic, tomatoes, chipotle peppers, raisins, lime juice, cumin, chili powder, oregano, salt and black pepper.  Cook for 5 minutes or until the onion is tender, stirring occasionally.  Stir in the broth and remaining almonds. Using a immersion blender, blend the mixture until smooth.  Heat over medium heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often. Heat the oven to 400°F.  Stir the chicken, 1/2 cup cheese and 1 cup mole sauce in a large bowl.  Spread 3/4 cup mole sauce in the bottom of an 11x8x2-inch baking dish. Spoon about 1/4 cup chicken mixture in the center of each tortilla.  Roll up the tortillas around the filling.  Place the filled tortillas, seam-side down, into the baking dish.  Pour the remaining 1 3/4 cups mole sauce over the filled tortillas.  Top with the remaining 1/4 cup cheese.  Cover the baking dish. Bake for 25 minutes or until the enchiladas are hot and bubbling.  Sprinkle with the reserved almonds.  Serve with the sour cream.
Step 1

Place the almonds into a blender.  Cover and blend until finely chopped.  Reserve 1 tablespoon almonds.

Step 2

Heat the oil in a 4-quart saucepan over medium-high heat.  Add the onion, garlic, tomatoes, chipotle peppers, raisins, lime juice, cumin, chili powder, oregano, salt and black pepper.  Cook for 5 minutes or until the onion is tender, stirring occasionally.  Stir in the broth and remaining almonds.

Step 3

Using a immersion blender, blend the mixture until smooth.  Heat over medium heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.

Step 4

Heat the oven to 400°F.  Stir the chicken, 1/2 cup cheese and 1 cup mole sauce in a large bowl. 

Step 5

Spread 3/4 cup mole sauce in the bottom of an 11x8x2-inch baking dish.

Step 6

Spoon about 1/4 cup chicken mixture in the center of each tortilla.  Roll up the tortillas around the filling.  Place the filled tortillas, seam-side down, into the baking dish.  Pour the remaining 1 3/4 cups mole sauce over the filled tortillas.  Top with the remaining 1/4 cup cheese.  Cover the baking dish.

Step 7

Bake for 25 minutes or until the enchiladas are hot and bubbling.  Sprinkle with the reserved almonds.  Serve with the sour cream.

Recipe Tips

  • Time-Saving:  Use a store-bought rotisserie chicken for the shredded chicken in this recipe.
  • Ingredient Note: Make the heat level of the mole sauce suit your taste by changing the number of chipotle chiles used.  We used 2 chipotle chiles for a medium heat level.  For milder mole sauce, use 1, or for hotter, use 3.
  • Make-Ahead: The mole sauce can be made ahead and refrigerated until used in the enchiladas.
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Made With
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Ratings & Reviews

(1)
  • IFortuna

    May 6, 2016

    Terrific Change Up

    I love mole and this is a great mole recipe. There are so many different kinds of mole. I really enjoy using golden raisins in my cooking. It adds a whole other delicious dimension to the dish. No need to put the sauce in the blender. Just toss it all in and let it cook. Maybe I would cook diced red onion first and then add the other ingredients after the onions have softened. Great recipe : )

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