Chicken Mole Enchiladas
Ingredients
- Tomatoes, canned, red, ripe, diced411g
- Ancho Chili33g
- Garlic, raw9g≈ 3 cloves
- Yellow Onion320g≈ 2 × 1 cup chopped
- CHICKEN STOCK480g≈ 2 × 1 cup
- Corn tortillas480g≈ 17 × oz
- Feta cheese190g
- Raisins50g≈ 1.25 × small box (1.5 oz)
- Oregano1g≈ 1 teaspoon dried
- Cumin2.1g≈ 1 teaspoon
- Cinnamon Stick1g≈ 0.5 × 1 teaspoon ground
- Chicken Breast280g≈ 1.25 × 8 oz
Estimated Cost
- Tomatoes, canned, red, ripe, diced (411g)—
- Ancho Chili (33g)$4.19
- Garlic, raw (9g)$0.24
- Yellow Onion (320g)$0.70
- CHICKEN STOCK (480g)$0.84
- Corn tortillas (480g)—
- Feta cheese (190g)—
- Raisins (50g)—
- Oregano (1g)$0.14
- Cumin (2.1g)$0.11
- Cinnamon Stick (1g)$0.23
- Chicken Breast (280g)$2.46
* Cost estimate based on 8 of 12 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Add the canned tomatoes, ancho chiles, garlic, onion, chicken broth, raisins, oregano, cumin, and cinnamon to a blender and process until smooth. The mixture should yield about 4¼ cups.
- 2
2. Transfer the sauce to a saucepan and simmer over medium heat for 15 minutes, stirring often, until it thickens slightly.
- 3
3. In a medium bowl, combine the cooked chicken with 1 cup of the prepared sauce.
- 4
4. Heat your oven to 400°F.
- 5
5. Spread about 1 cup of the remaining sauce across the bottom of a large, shallow baking dish.
- 6
6. Working one tortilla at a time, coat it with the warm sauce by dipping it and shaking off the excess. Set it on a plate and keep the remaining tortillas warm.
- 7
7. Spoon a few tablespoons of the chicken mixture into the center of the tortilla and top with a heaping tablespoon of the cheese.
- 8
8. Roll the tortilla tightly and place it seam-side down in the baking dish.
- 9
9. Repeat steps 6-8 with the remaining tortillas, chicken mixture, and cheese.
- 10
10. Pour any remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- 11
11. Bake for 15 minutes until heated through.
- 12
12. Serve hot, optionally garnished with avocado slices, sour cream, and fresh cilantro.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.