Mole Coloradito Chicken Enchiladas with Lime Rice

Name: Mole Coloradito Chicken Enchiladas with Lime Rice
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound chicken breast (boneless, skinless); 2 cup chicken broth; 4 ancho chiles (dried, stemmed and seeded); 3 guajillo chiles (dried, stemmed and seeded); 1 tablespoon vegetable oil; 0.5 yellow onion (medium, roughly chopped); 3 garlic cloves (roughly chopped); 2 Roma tomatoes (halved); 1 plantain (ripe, peeled and roughly chopped); 0.25 cup blanched almonds; 2 tablespoon pepitas; 0.25 cup golden raisins; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 0.5 cinnamon stick; 1 clove (whole); 0.25 teaspoon black peppercorns; 1 tablespoon unsweetened cocoa powder; 12 corn tortillas; 0.5 cup cotija cheese (crumbled); 1.5 cup white rice; 2.25 cup water; 1 teaspoon salt; 0.25 cup fresh cilantro (chopped); 1 tablespoon fresh lime juice; 0.25 cup Mexican crema; 0.25 red onion (thinly sliced)

Experience the rich and complex flavors of a scratch-made Oaxacan-style Coloradito mole blanketing tender shredded chicken, baked in soft corn tortillas, and served alongside bright cilantro-lime rice.

Prep: 45 min
Cook: 1 hr 15 min
Total: 2 hr
Servings: 4
Cuisine: Mexican
Difficulty: Medium
Cost: $6.25/serving

Dietary

Gluten-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken breast (boneless, skinless)
2 cup chicken broth
4 ancho chiles (dried, stemmed and seeded)
3 guajillo chiles (dried, stemmed and seeded)
1 tablespoon vegetable oil
0.5 yellow onion (medium, roughly chopped)
3 garlic cloves (roughly chopped)
2 Roma tomatoes (halved)
1 plantain (ripe, peeled and roughly chopped)
0.25 cup blanched almonds
2 tablespoon pepitas
0.25 cup golden raisins
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.5 cinnamon stick
1 clove (whole)
0.25 teaspoon black peppercorns
1 tablespoon unsweetened cocoa powder
12 corn tortillas
0.5 cup cotija cheese (crumbled)
1.5 cup white rice
2.25 cup water
1 teaspoon salt
0.25 cup fresh cilantro (chopped)
1 tablespoon fresh lime juice
0.25 cup Mexican crema
0.25 red onion (thinly sliced)

Instructions

Preheat oven to 375°F (190°C). Poach the chicken: Place chicken breasts in a small pot, cover with 2 cups chicken broth and 1/2 teaspoon salt. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15-20 minutes, or until cooked through. Remove chicken, reserving broth. Once cool enough to handle, shred chicken using two forks.
Prepare the chiles: While chicken cooks, toast ancho chiles and guajillo chiles in a dry skillet over medium-high heat for 1-2 minutes per side until fragrant. Be careful not to burn. Transfer chiles to a bowl, cover with hot water, and let soak for 20 minutes to soften.
Make the mole base: Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium heat. Add yellow onion, garlic cloves, Roma tomatoes, and plantain. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened and lightly caramelized.
Toast nuts and spices: Add blanched almonds, pepitas, golden raisins, ground cumin, ground coriander, cinnamon stick, clove, and black peppercorns to the skillet with the cooked vegetables. Cook for another 2-3 minutes, stirring constantly, until nuts and seeds are lightly toasted and spices are fragrant.
Blend the mole: Drain the rehydrated chiles, reserving some of the soaking liquid. Transfer the chiles, cooked vegetable mixture, and unsweetened cocoa powder to a blender. Add 1 1/2 cups of the reserved chicken poaching broth. Blend until completely smooth, adding more chile soaking liquid or chicken broth if needed to achieve a thick, pourable consistency.
Simmer the mole: Pour the blended mole sauce back into the clean Dutch oven or skillet. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Continue to simmer for 20-25 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with 1/2 teaspoon salt, or to taste.
Cook the lime rice: While the mole simmers, combine white rice, 2 1/4 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1/4 cup fresh cilantro and 1 tablespoon fresh lime juice.
Assemble enchiladas: Lightly grease a 9x13 inch baking dish. Briefly warm corn tortillas in a dry skillet for about 10-15 seconds per side to make them pliable. Dip each tortilla briefly into the mole sauce to coat. Place a portion of shredded chicken down the center of each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and chicken.
Vote the enchiladas: Pour any remaining mole sauce evenly over the rolled enchiladas. Sprinkle with crumbled cotija cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve: Serve the Mole Coloradito Chicken Enchiladas immediately with the cilantro-lime rice. Garnish with Mexican crema and thinly sliced red onion, if desired.

Notes

Leftover mole enchiladas store well in an airtight container in the refrigerator for up to 3 days and can be reheated gently in the microwave or oven. The mole sauce can also be made a day in advance to simplify prep on the cooking day. Adjust the spice level by adding a pinch of cayenne pepper if you desire more heat in the mole sauce.

Nutrition (per serving)

Calories: 645
Protein: 45.3 g
Carbohydrates: 65.8 g
Fat: 25.2 g
Fiber: 9.7 g
Sodium: 780 mg
Saturated Fat: 6.8 g
Sugar: 8.1 g
Cholesterol: 95 mg