Things have been a little insane lately. I was in Seattle last week (my second trip there in a month), and I’ve been working constantly it seems. Basically, I’ve had zero time and all I want at the end of the day is 1) wine (duh) and 2) a meal that is super quick and easy. One of my very favorite quick dinners to make is enchiladas. They are so easy and you can whip them up in about 30 mins (including the time it takes to bake). I mean, what more could you want??
I also love that enchiladas are pretty versatile and lately I’ve been making them with mole sauce instead of the traditional enchilada sauce. I have to say I love them with the mole. They have a little heat, and are rich without being bad for you. Also, they have just a touch of chocolate, which obviously can never hurt.
These enchiladas are filled with chicken, onions, and peppers – but again, these are versatile so you could add / remove whatever veggies you want. I like putting cheese inside & on top (and eating some while I’m grating it). If you didn’t want it quite so cheesy (btw I don’t think we can be friends if that’s the case), you can just sprinkle some on top before you bake them.
So you should probably go make these… now.
Chicken Mole Enchiladas
- 2 chicken breasts
- 1 medium onion, chopped
- 1/2 pepper, chopped
- 2 garlic cloves
- 2 tsp flour
- 1 tbsp and 2 tsp olive oil
- 1 tbsp chili powder
- 1/4 tsp oregano
- 1/4 tsp cayenne
- 1/4 tsp cumin
- 1 c chicken stock
- 1 tbsp semi sweet chocolate chips
- 1/2 c cheddar cheese, shredded
- 1 tbsp cilantro, chopped
- 1 avocado, sliced
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet and sprinkle with salt, pepper.
- Drizzle some olive oil over the chicken.
- Bake for 10-15 minutes until the internal temp is 165.
- Remove from the oven, and set aside.
- Heat 1 tbsp oil, chopped onion, pepper and garlic in a saute pan over low heat until the onion is translucent.
- Shred the chicken and add it to the onion & pepper. Set aside.
- In a small pot add 2 tsp oil, flour, oregano, cumin, cayenne and chili powder.
- Whisk together over medium heat for about two minutes.
- Slowly whisk in the chicken broth.
- Bring to a boil, and cook until the sauce has reduced (5-10 minutes). Whisk frequently while the sauce boils.
- Stir in the chocolate and mix until it has melted.
- The sauce should easily coat the back of a spoon when finished.
- Coat 4 tortillas front & back with the mole sauce.
- Spoon the chicken mix on one side of one of the tortillas.
- Sprinkle with about 1 tbsp of cheese.
- Roll it up, and place seal down in a 9x9 baking dish.
- Repeat for the remaining three tortillas.
- Pour about half of the remaining sauce over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake at 350 degrees for about 10 minutes until the cheese is melted.
- Top with remaining sauce, cilantro & avocado.