Chicken Black bean Mole Enchiladas

This ridiculously easy and delicious Mole sauce is made with black beans and chocolate and mixed with chicken which is stuffed in tortillas and pan fried. Crispy, Spicy, sweet and perfect Chicken Black Bean Mole Enchiladas. Make it for picnics or brunch for the two of you. Winner all the time.

“Nobody tells this to people who are beginners, I wish someone told me. All of us who do creative work, we get into it because we have good taste. But there is this gap. For the first couple years you make stuff, it’s just not that good. It’s trying to be good, it has potential, but it’s not. But your taste, the thing that got you into the game, is still killer. And your taste is why your work disappoints you. A lot of people never get past this phase, they quit. Most people I know who do interesting, creative work went through years of this. We know our work doesn’t have this special thing that we want it to have. We all go through this. And if you are just starting out or you are still in this phase, you gotta know its normal and the most important thing you can do is do a lot of work. Put yourself on a deadline so that every week you will finish one story. It is only by going through a volume of work that you will close that gap, and your work will be as good as your ambitions. And I took longer to figure out how to do this than anyone I’ve ever met. It’s gonna take awhile. It’s normal to take a while. You’ve just gotta fight your way through.”

― Ira Glass

I didn’t taste Mexican food before I stepped into America many years ago.  The flavors were foreign to me, in every sense.  In fact I wasn’t impressed when I took my first bite out of that soggy chicken taco from Taco Bell. I later realized, that’s not real Mexican food.  And, it took me while to realize making Mexican food at home wasn’t hard.  It required the right ingredients, patience and love.

The first time I had Mole was on our trip to Mexico.  I was so apprehensive about having a savory sauce with chocolate in it. After that first night I was hooked. I had chicken enchiladas with mole every night. Not joking. I’ve been using Rick Bayless’s recipe from the Mexican State dinner in 2010 for Mole sauce and love it. Keep that smoothness and flavors, I did a bit of tinkering, actually a lot and created my own easy black bean version. I can see you rolling your eyes at me now… MOLE, Asha? A bajillion ingredients? NO!  This is a simple and quick mole. You’ll love me more after you make it, I promise you.

When Ghirardeli asked me create a recipe for them, I jumped with joy.  This recipe was served in an event hosted by Ghirardeli in San Francisco a few weeks ago.  I love my job, recipe creation has to be a favorite. The traditional Mexican mole calls for many many ingredients and slow cooking it.  I love it and I do make it once a year.  But, when I crave a healthier,  easier mole, this is my go to. Mexican food has to be one of our most favorite cuisines ever, I need to make it more often.

Chicken Black bean Mole Enchiladas

This chicken black bean mole enchiladas has few steps, easy ones.  The mole sauce is the base, which is made with black beans and chocolate, mixed in with spices and all sorts of yummy things. Most of the ingredients will be your pantry staples. This sauce doesn’t need boiling or simmering, it comes together quickly.

After boiling the chicken, I use my cuisinart to shred the chicken.  It happens in a jiffy. You can shred it with two forks. Mix the sauce very well with the chicken.  The stuffing and pan frying requires a little patience.

Stuff the tortillas liberally, add the cheese, fold and pan fry. Holding the folds with a ladle helps the cheese to melt and bind.  Transfer it into a baking dish with a layer of mole sauce, layer the enchiladas and top with some more cheese.  Warm it in the oven just before serving.  Chicken enchiladas are delicious, but make these chicken black bean mole enchiladas which are beyond delicious and addictive. Make sure to double the recipe:)

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Chicken Black bean Mole Enchiladas

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

This ridiculously easy and delicious Mole sauce is made with black beans and chocolate and mixed with chicken which is stuffed in tortillas and pan fried. Crispy, Spicy, sweet and perfect Chicken Black Bean Mole Enchiladas. Make it for picnics or brunch for the two of you. Winner all the time.

Author: Ash

Recipe type: Lunch

Cuisine: Mexican

Serves: 4

Ingredients

Chicken breast 2 cooked or 1 whole rotisserie chicken(shredded)

For the Black bean mole sauce

• ½ cup black beans, drained and rinsed
• 1 tbsp olive oil
• 5 cloves garlic, chopped
• ½ red onion finely chopped
• 2 chipotle pepper, plus 2 tsp adobo sauce( more or less according to your spice)
• 2 Tablespoons tomato paste
• 1½ Tablespoons white vinegar
• ½ to 1 teaspoon sea salt
• 1 tsp chili powder
• ½ teaspoon garlic powder
• 1 tsp yellow mustard
• 2 tbsp brown sugar
• 2.5 oz dark chocolate (at least 70% cacao), broken into pieces
• ½ cup vegetable stock/chicken stock or plain water

For the Enchiladas

• 8 corn or flour tortillas
• 4-5 tbsp oil
• chicken for stuffing
• 1 cup Pepper jack , grated
• Sauce
• avocados
• thinly sliced onion
• lime
• thinly sliced jalapeno

Instructions

1. Boil the chicken in 4-5 cups chicken stock or water for 10-15 minutes or until it is completely cooked through. You can shred the chicken with two forks finely or use a cuisinart and pulse it to get it to shred well. Set aside.
2. In a sauce pan, add oil. Once it is hot, add the onion and garlic and saute it for 3 minutes or until it is soft. Add the chipotle pepper and sauce, balck beans, tomato paste, vinegar, salt, chili powder, garlic powder, mustard, brown sugar, salt and toss and cook for 2-3 minutes. Add the stock and cook it for 1 minute. Turn off the heat and add the chocolate. Grind it in a cuisinart or blender and set aside.
3. Take a few tbsp of the sauce and mix it with the chicken. Add the ½ cup of grated pepper jack to the chicken and mix well.
4. Keep a flat bottomed saute pan on medium heat and add the oil.
5. Take one corn tortilla, stuff it with two tbsp of the chicken mixture. Take little cheese and put it on the edges and close it into half. Slowly add it to the pan with oil, using a tong press the sides and let it brown. Turn it and brown the other side. Take it off the flame and set it on a plate.
6. Brown all the enchiladas and set aside.
7. Take a baking safe pan and add the mole sauce reserving two tablespoon to top the enchiladas. Spread the mole sauce fully. Arrange the enchiladas on top of the mole, top with some cheese and some sauce and bake at 400 degrees for 10 minutes.
8. Serve it with some avocados, lime and sliced jalapenos.

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