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For Mole Sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bolillo (substitute small French roll), cut into 1-inch pieces
- 2 dried ancho chiles, stemmed, seeded and diced
- 2 California red chile pods stemmed, seeded and diced
- 1 large or 2 small tomatillos, husks removed, rinsed and chopped
- 1 tomato, chopped
- 1 (32-ounce) carton chicken broth (recommend organic low sodium), divided
- 2 tablespoons creamy peanut butter
- 1 1/2 ounces Mexican chocolate, coarsely chopped
- 2 teaspoons cocoa powder
- 3 tablespoons DOÑA MARÍA® Original Mole Sauce
- 2 teaspoons salt
- 1 pound of shredded store-bought rotisserie chicken
- 1/2 cup canola oil, for frying
- 1 1/2 cups white shredded cheese (Monterey Jack or Oaxaca)
- 12-18 corn tortillas
- 1 medium white onion, diced
- 1 1/2 cups crumbled queso fresco
- Heat oil in a large skillet over medium heat.
- Add in the onion, garlic, bolillo pieces, ancho chiles, California red chile pods, tomatillos, and tomato. Sauté for 10 minutes or until soft.
- Pour half of the broth into a blender and add half the sautéed ingredients.
- Add peanut butter, chocolate pieces, cocoa powder, mole paste, and salt.
- Blend until you have a smooth consistency, then transfer the sauce to a large skillet.
- Pour the other half of the broth and sautéed ingredients into the blender to create a purée consistency. Add the mixture to the large skillet.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes stirring continuously to keep the sauce from sticking to the skillet. Once your sauce has simmered, remove it from the heat and set it aside.
- Heat the oven to 350°F.
- Spread 1 cup of sauce in an ungreased 9×13-inch baking dish.
- Heat oil in a pan and fry your tortillas until softened.
- Drain them on the paper towels to remove excess oil.
- Lightly dip your tortillas in the mole sauce to coat and fill them with shredded rotisserie chicken, cheese, and onion.
- Roll the tortillas and place seam-side down in baking dish side by side.
- Pour the sauce over the enchiladas.
- Cover the dish with aluminum foil and bake for 15 to 20 minutes, or until warm.
- Garnish with queso fresco and serve with your favorite side dish.