Tag Archives: chipotle

Chicken Mole Enchiladas

Before: DSC_0039

After: DSC_0042

As a friend once said, “I love enchiladas, they’re like delicious food already partly digested.” (or something like that). These chicken mole enchiladas pack a real wallop of flavor and have a wonderful saucy texture. The spiciness of the sauce and the creaminess of the chicken filling all with the brightness of a squeeze of lime juice is really divine!


The sauce is really what makes these enchiladas special. Mole is a red sauce with dark chocolate in it. I know, it sounds a little weird, but the dark chocolate really helps to mellow out the sauce and complements the smokiness of the chipotle peppers really nicely.


The chicken filling is really easy to make, which is nice since the sauce is the real star and a bit time intensive. If you wanted to have this as a weeknight meal you could make all of the component parts ahead of time and then simply assemble and bake when you are ready for dinner!

Chicken Mole Enchiladas
Adapted from Kirsten’s Home Cooking

For the enchiladas:
6-10 flour or corn tortillas (taco size)
4 bone-in skin-on chicken thigh, cooked and shredded
3/4 c light sour cream
one bunch green onions, chopped (white and green parts)
3 c grated cheddar, divided (1 cup and 2 cups)
Salt and Pepper

For the Mole Sauce:
The fat rendered from cooking 2 slices bacon (or equivalent amount cooking oil)
1 large onion, diced
2 ribs celery, diced
1 medium carrot, diced
4 chipotle peppers packed in adobo sauce
2 TBS adobo sauce
4 cloves garlic
1/4 c warm water
1 14 oz can whole tomatoes, with juices
2 c chicken broth
1/4 c dark chocolate, chopped finely
Salt and pepper

Directions for Mole Sauce:
Saute onion, carrot and celery in bacon fat (or substitute) until softened, about 5-10 minutes. Once vegetables have softened place them in a blender with the peppers, adobo sauce, tomatoes, garlic and water. Puree until smooth.

Return mixture to saucepan and add chicken broth. Simmer on high heat for 20-30 minutes until sauce has reduced and thickened. Stir in chocolate until melted. Salt and pepper to taste, keep sauce warm.

Directions for Enchiladas:
Mix chicken, sour cream, green onions and 1 cup cheese in a bowl. Salt and pepper to taste. Make sure that the chicken forms a nice solid mixture; tweak amount of sour cream as necessary.

Lay out tortillas, fill with chicken mixture.

Roll tightly and lay seam side down in a glass or metal 13×9 baking dish that has a thin layer of mole sauce already spread on the bottom (to prevent sticking and burning).

Cover with remaining sauce.

Top with remaining 2 cups cheese, more if you feel it’s necessary.

Bake at 325 for 30 minutes, or until golden brown and bubbling. Let stand a few minutes before serving.

Serve with rice and beans with lime wedges and additional sour cream on the side!


Chipotle White Bean Casserole


This chipotle white bean casserole is a delicious and inexpensive dish that is chock full of color and flavor. The spice of the chipotle helps disguise the kale (for those who are skiddish about leafy greens) and adds a whole other dimension to this already flavorful and textural dish.


It is a dish with a few components, but the can all be prepared ahead, even the night before, and the use of canned beans instead of dried really speeds up the process. If you make all the components beforehand this can be a forty-five minute meal with very little prep time! Serve with a crunchy green salad and you have an amazing weeknight meal!

Chipotle White Bean Casserole
Adapted from 101 Cookbooks

For the Chipotle-Tomato Sauce
2 TBS extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tsp dried oregano leaves
1 1/2 TBS adobo sauce from a can of chipotle peppers

For the Cilantro Pesto
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt

1 19oz can white/cannellini beans
1 19oz can garbanzo beans
heaping 2/3 cup chopped and de-stemmed kale or chard
1 1/2 cups cotija or other salty, hard, crumbly cheese (like feta)
1 slice wheat bread, crumbled and dried out in the toaster or regular oven

For the Chipotle-Tomato Sauce:
Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and the oregano and heat to a gentle simmer. Remove from heat and stir in the adobo sauce. Taste the sauce (careful not to burn yourself!). Adjust seasoning to make it as spicy/smoky/garlicky/etc as you like.

For the Cilantro Pesto:
Combine the clove of garlic and cilantro in a food processor or blender. Pulse while you drizzle in the olive oil (you could also do this by hand in a mortar and pestle). Season with a bit of salt and set aside.

For the Bread Crumbs:
Tear the piece of wheat bread into small pieces and then rub those between your fingers in order to turn it into crumbs. Place on a baking sheet in either a toaster oven or the regular oven, baked at 250 until dry (about 10 minutes).

To assemble and bake:
Preheat the oven to 425°F. In a 9×13 baking pan (metal or glass) toss the drained beans with the tomato sauce and the kale. Sprinkle with the crumbled cheese and bake in the top-third of the oven for twenty-five to forty minutes, the key is for the cheese to start browning and any visible beans to get crusty (especially at the edges). Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.