Chicken Enchiladas with Mole Negro and Sesame Seeds

Delicious and authentic chicken enchiladas smothered in a rich and complex mole negro sauce, baked to perfection, and garnished with toasted sesame seeds and fresh cilantro.

Prep Time

20 minutes

Total Time

55 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.36/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

12countCorn Tortillas(Soft and pliable, preferably warmed slightly before filling)

£2.00

2cupsCooked Chicken(Shredded or diced, rotisserie chicken works well)

£3.50

2cupsMole Negro(Prepared mole negro sauce. Look for authentic brands or homemade if possible.)

£6.00

0.5cupChicken Broth(Low sodium, to thin the mole negro if needed)

£0.30

2tablespoonsSesame Seeds(White or black, for garnish)

£0.40

0.3cupFresh Cilantro(Chopped, for garnish)

£0.75

0.5mediumOnion(Finely chopped, for the chicken filling (optional))

£0.30

2clovesGarlic(Minced, for the chicken filling (optional))

£0.15

1tablespoonOil(For sauteing the onion and garlic (optional))

£0.05

Total Cost

£13.45

£3.36 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
2.
If using, saute the onion and garlic in oil over medium heat until softened, about 5 minutes. Add the shredded chicken and cook for another minute.
3.
Warm the mole negro sauce in a saucepan over low heat. If the sauce is too thick, thin it with a little chicken broth until it reaches a pourable consistency.
4.
Dip each tortilla in the warmed mole negro sauce, coating both sides.
5.
Fill each tortilla with about 1/4 cup of the shredded chicken mixture. Roll up tightly and place seam-side down in the prepared baking dish.
6.
Pour the remaining mole negro sauce evenly over the rolled enchiladas.
7.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, or until the sauce is bubbly and the enchiladas are heated through.
8.
While the enchiladas are baking, toast the sesame seeds in a dry small pan over medium heat until golden brown and fragrant, stirring frequently. Be careful not to burn them.
9.
Garnish the baked enchiladas with toasted sesame seeds and fresh cilantro before serving.

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My Notes

Nutrition Information

Nutrition per serving (400g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

40g

57% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

15 g

17% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

To prevent tortillas from cracking, warm them slightly before filling. You can do this by wrapping them in a damp paper towel and microwaving for a few seconds.

If you don't have mole negro, you can substitute with another type of mole sauce, but the flavor will be different.

For a spicier kick, add a pinch of cayenne pepper to the mole negro sauce.

Leftover enchiladas can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Serve with your favorite Mexican side dishes, such as rice, beans, or a fresh salad.

Cooking Equipment

Oven

Stovetop

Large Skillet

Baking Dish (9x13 inch)

Small Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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