Chicken Black bean Mole Enchiladas
 
Prep time
Cook time
Total time
 
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:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/07/17/chicken-black-bean-mole-enchiladas/