Chicken Mole Enchiladas

Chicken Mole Enchiladas

Chicken Mole Enchiladas


Serves 6

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mexican
Ingredients
  • 1½ lb. skinless, boneless chicken thighs (4–5)
  • 1 small onion, halved
  • 1 celery stalk
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
  • 4 large dried ancho chiles, stems and seeds removed
  • ⅓ cup golden raisins
  • ¼ cup mole paste (preferably Rogelio Bueno)
  • 1 Tbsp. chicken bouillon paste
  • 2 tsp. creamy peanut butter
  • 1 tsp. sugar
  • 2 Tbsp. plus ¼ cup vegetable oil
  • ¼ cup chopped semisweet chocolate
  • Kosher salt
  • 8 oz. Monterey Jack, coarsely grated (about 2 cups), divided
  • 12 5"–6" corn tortillas
  • ¼ cup coarsely chopped cilantro
  • Finely chopped onion, cooked rice, refried beans, and lime wedges (for serving)
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