Sunday, February 6, 2011

Mole Chicken Enchiladas with Spanish Saffron Rice

Ummmm...Mole; (pronounced MOH LAY) even the name when it rings off your tongue sounds delicious and inviting! As all of my readers know, I love Top Chef, and the "Zen"  Master of them all is Rick Bayless. Rick has single handedly elevated the art of fine Mexican cuisine to our country. He is a true master and I would highly recommend anyone that wants to learn about the variety of Mexico's rich culture of food to read any of Rick's great books or watch his PBS series. Here is a link to a wonderful book by Rick:

This recipe is not Rick's but my own; It is my own experiment into Mole. I am always saddened when I hear someone that uses a pre-made sauce, I always question why? You have to cook the Chicken, so as the Chicken is cooking, make your own sauce!  Most of the ingredients many already have in their pantry and available in most grocery stores. One tool I use that I have to share....the Ninja food processor/blender. Don't laugh, funny name, but my previous food processor what did I do...I went to Bed, Bath and Beyond (I always wish there was an echo to my voice when I say Beyond..  : ) )  It is simple, easy to use, powerful, and best part, inexpensive, I paid under $40.00

This is a great dinner any day of the week as it doesn't take long for everything to come together. I use a pressure cooker to make the chicken, but it could be baked, or even put in a crock pot and cooked , the key is for tender chicken breast that pull apart easily.

The mole can be used for anything, in today's dish, I used it for enchiladas, but it is great poured over chicken, tamales, let your imagination be your guide. this is not a complex recipe, and doesn't nearly take the time required by Rick's recipe, for those looking to make a very authentic mole, I refer you to Rick's recipe:
Ken's Easy Red Mole

  • 29oz can of Tomato Puree
  • 1/2 -1 7oz can of Chipotle Peppers in Adobo Sauce (I used the whole can, adjust based upon your own taste)
  • 1 14.5 oz can of Hunt's fire roasted tomatoes
  • 2 slices of darkly toasted white bread
  • 3 tsp of cumin
  • 3 tbs of chili powder
  • 1 1/2 tsp of dried Mexican oregano
  • 3 cloves of garlic, crushed
  • 1 tsp of black pepper
  • 1/2 tsp of cinnamon
  • 2-3oz of dark chocolate ( I used Ghirardelli 86% cacao bar)...( taste...should be a note of  chocolate taste, not overpowering)
  • 3/4-1 cup of chicken broth from cooked chicken
  • 2 oz of almonds, toasted
Chicken for Enchiladas
  • 3-4 large Chicken breast,on the bone, skin intact
  • 1 tsp, of cumin
  • 2 tsp of salt
  • 1-2 cups of water ( enough to cover chicken in pressure cooker)
  • 1 tsp of garlic powder
Put chicken in pressure cooker, ass cumin, salt, water and garlic. Attached lid, and put on high heat till you hear steam escape from valve, and reduce heat to medium high, cook 20-30 minutes.

  • 1/2 cup Monterey Jack
  • 1/2 cup Asadero Cheese
  • 1/2 Cup Queso Blanco
  • 1/2 cup  Sharp Cheddar cheese
Shred all cheeses, mix together and set aside


Put tomato puree, fire roasted tomatoes and chipotle pepper in adobe sauce in blender, puree until smooth. Toast bread, let cool and add to blender, pulse to smooth. Add in toasted almonds, and pulse till smooth. Pour contents of blender in medium saucepan, turn to medium heat. Add in in cumin, chili powder, crushed garlic, oregano, pepper, cinnamon. Cook over medium heat 10-15 minutes, stirring constantly to avoid splattering. Turn down heat to low simmer. Once Chicken is down, remove chicken broth from cook chicken and add to sauce. Finely chop chocolate ( I cut squares on the diagonal, I find it cuts easier) add to sauce and stir till complete incorporated into sauce.


To assemble Enchiladas, put chicken on 1/3 of large flour tortilla, cover chicken with cheese and put "around" 1/3 of a cup of sauce over cheese and chicken (I never measure this, I "eyeball" it.) Roll and place seam end down in a large baking dish that bottom has been covered with in sauce. Repeat till baking dish is full. Cover with sauce and sprinkle cheese on top. Bake 20-25 minutes at 375 degrees till completely heated and cheese is melted. Serve with sour cream or crema mexicana and  Spanish saffron rice.


  1. Sounds amazing! I love mouth is watering!

  2. Just one question as I am re-reading much chipotle did you use? I'm assuming not the whole can?

  3. I used the whole can, but I just edited the post to read use based upon you taste...I like heat...and the sauce by itself does seem to be pretty hot...( I've has many curries that are MUCH hotter!) but as a whole, with the chicken, the cheese and tortilla's of this dish, it is balanced and not overly spicy

  4. Thanks! I love heat too so will try with the whole can :-)

  5. Wow this looks delicious! I've always wanted to make mole but have been intimidated. Love your recipe though and think I should def try!

  6. So I finally posted on my Valentine's Day dinner. Made your great mole sauce which was awesome, though I was totally out of chipotles (I didn't realize this beforehand) and had to improvise. It was yummy though! Thanks again for the recipe. Here's the write-up: