Chocolate & Peanut Butter make a Delicious Mexican Mole Sauce!

We LOVE this version of Mole Sauce (there are many!!).  I make mine pretty spicy but, you can change it up to fit your taste!  Sometimes I add more cinnamon.  Sometimes I add more sugar to make it a little sweet.  If you start with a good base, you can't mess this sauce up!

The last time I ate at a Mexican restaurant the food was SO horrible, I wished I would have just cooked my own Mexican meal at home!!

I sure wasn't disappointed when I ate these!!  YUMMMMM!



Chicken Enchiladas with Mole Sauce
(This recipe makes 1 batch of Enchiladas (4 servings) and 2 batches of sauce--read below.) 

INGREDIENTS:

SAUCE:
8 cups Chicken Stock
6 tbsp. olive oil
2 cups chopped onion
6 tbsp. chopped garlic
1 can chopped green chilies
6 tbsp. peanut butter
4 ounces good DARK chocolate, rough chopped
2 whole cloves
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground cinnamon
8 tbsp. chili powder
6 tbsp. all purpose flour
2 tsp. salt
6 tsp. sugar
1/4 tsp. tabasco sauce (or eliminate to have mildly spice sauce)

The list of ingredients above is doubled.  It makes 2 batches of sauce.  I make one batch of enchiladas and put the other 1/2 of the sauce in the freezer and use it later.  When you take this much time to make a sauce, you might as well make enough for two meals!  

(I left the ingredients so they are easy to 1/2 if you want to only make one batch.)

ENCHILADAS:  (4 servings)
8 corn tortillas
1 rotisserie chicken, meat removed and shredded
2 cups of your favorite Mexican Cheese or Monterrey Jack, shredded

INSTRUCTIONS:

MAKE THE SAUCE:
Heat the olive oil in a large pan over medium-low heat.

Add the onion, garlic, oregano, cumin, cinnamon and clove.

Cover and cook until onion is very tender, about 10 minutes.

Stir in the chili powder and flour--stir constantly cooking for 1 minute.

Slowly whisk in the chicken stock, and tabasco (if using).  Stir in green chilies.

Increase heat to medium-high and boil constantly until sauce is reduced--35-40 minutes.  Stir occasionally.

Remove from heat.

Stir in sugar, salt, peanut butter, and chocolate.

Use immersion blender (or blend in blender in small batches) until completely smooth.

Check spices --add more cinnamon, sugar, salt, or tabasco to taste.

Divide sauce in 1/2.  Store half.

MAKE THE ENCHILADAS:
Pre-heat oven to 375 degrees.

Lightly coat the bottom of a baking pan with non-stick spray.

Put the shredded chicken in a large bowl.

Stir in just enough sauce to wet the chicken.

Add a handful of shredded cheese.  Stir in.

Fill each tortilla shell with chicken mixture and place seam side down in prepared baking pan.

Cover enchiladas with remaining sauce (if sauce has become really thick, add a bit more stock or water to thin.) and sprinkle with remaining cheese.

Bake until sauce is bubbly and cheese is melted.

Enjoy!

I love to serve this with a big batch of freshly made guacamole and corn chips!