Chicken Mole Enchiladas: A Flavorful and Nutrient-Packed Recipe

We understand that wellness isn’t just about getting regular adjustments—it's also about fueling your body with nourishing, wholesome meals that provide both energy and healing. As the seasons change and the days grow colder, comfort food becomes a welcome part of our routine, but that doesn’t mean it can’t be packed with health benefits.

One dish that combines deep, rich flavors with a variety of nutrient-dense ingredients is Chicken Mole Enchiladas. Mole (pronounced "mo-lay") is a traditional Mexican sauce that boasts a beautiful complexity, thanks to its blend of dried chiles, nuts, seeds, spices, and chocolate. Mole sauce has long been considered a celebratory dish in Mexican cuisine, symbolizing balance and harmony—which we also strive for in chiropractic care. Let’s dive into this recipe that not only tantalizes your taste buds but also supports your body with its nutritious ingredients!

Ingredients:

For the Mole Sauce:

• 6 dried pasilla chiles

• 6 dried mulato or guajillo chiles

• 5 dried ancho chiles

• ½ cup sesame seeds (divided)

• ¼ cup raw almonds

• ¼ cup raw shelled peanuts

• ¼ cup raisins

• 1 corn tortilla

• 2 slices of white bread, French bread, or a small bolillo roll, cut in half

• ½ white onion, sliced

• 4 cloves garlic

• 5 whole cloves

• 5 whole black peppercorns

• 1 teaspoon whole coriander seeds

• 1 teaspoon whole cumin seeds

• ¼ - ½ teaspoon crushed red pepper flakes (adjust to taste)

• 1 ripe plantain (or banana), peeled and sliced into ½ inch slices

• 1 teaspoon oregano

• ¼ teaspoon ground cinnamon

• 1 ½ teaspoons chicken bouillon paste

• Salt to taste

• 2 ounces chopped Mexican chocolate (or semi-sweet/bittersweet chocolate)

• 1-4 tablespoons brown sugar (adjust to taste)

• ½ - 1 ½ cups chicken broth (to adjust the consistency of the sauce, use as needed) 

• 2-4 tablespoons avocado oil for cooking and toasting spices and ingredients. 
  

For the Chicken:

• 2 pounds chicken breasts or thighs, cooked and shredded

• 12-16 corn tortillas

• Queso fresco, Mexican table crema, sliced avocado and chopped cilantro for garnish

Instructions:

1. Prepare the Dried Chiles:

• Heat a dry skillet over medium heat and toast the dried pasilla, mulato/guajillo, and ancho chiles for about 30 seconds on each side, until fragrant. Be careful not to burn them as they can become bitter. Once toasted, remove the seeds and stems.

• Place the chiles in a bowl and cover them with just enough water to cover them. Let them soak for about 30 minutes until softened.

2. Toast the Nuts and Seeds:

• In the same skillet, toast ¼ cup of the sesame seeds, almonds, and peanuts until they are golden brown and fragrant. Set aside.

3. Prepare the Mole Base:

• Add oil or lard to the skillet and fry the sliced plantain (or banana), raisins, tortilla, and bread until golden. Remove and set aside.

• In the remaining oil, sauté the onion and garlic until softened.

4. Blend the Mole Ingredients:

• In a blender or food processor, combine the softened chiles, toasted nuts, seeds, fried plantain, raisins, tortilla, bread, onion, garlic, spices (cloves, peppercorns, coriander seeds, cumin seeds, red pepper flakes, oregano, and cinnamon), chicken bouillon, and enough chicken broth to blend smoothly. Blend until the mixture becomes a thick, smooth sauce. You may need to do this in batches depending on the size of your blender.

5. Cook the Mole:

• In a large pot, heat the mole sauce over medium heat, stirring constantly to prevent sticking. Add the chopped chocolate, stirring until melted and incorporated into the sauce. 

• Simmer the sauce for 20-30 minutes, stirring occasionally. Add the reserved chicken broth a little at a time to achieve the desired consistency. The sauce should be thick enough to coat the back of a spoon but not too runny.

• Taste and adjust sweetness with brown sugar, salt, or more spice to your liking.

6. Assemble the Enchiladas:

• Heat oil in a small skillet and briefly fry each corn tortilla for about 10-15 seconds on each side to make them pliable.

• Place a thin layer of mole in the bottom of your baking dish, enough to cover the bottom and help prevent tortillas from sticking. Dip each tortilla into the mole sauce, then fill with shredded chicken and roll up. Place the rolled enchiladas seam side down in a baking dish.

• Once all the enchiladas are assembled, pour additional mole sauce over the top. Sprinkle with sesame seeds, crumbled queso fresco, and chopped cilantro for garnish.

Nutritional Benefits of Key Ingredients:

Dried Chiles: Dried chiles, like pasilla, guajillo, and ancho, are rich in vitamins A, C, and E, which are powerful antioxidants that support immune health and reduce inflammation. They also contain capsaicin, a compound known for its anti-inflammatory and pain-relieving properties.

Sesame Seeds: Sesame seeds are a fantastic source of healthy fats and are high in calcium, supporting bone health—a key benefit for anyone dealing with joint or back pain. They also contain lignans, which are known for their anti-inflammatory and antioxidant effects.

Nuts (Almonds & Peanuts): Nuts provide a dose of healthy monounsaturated fats, essential for heart health. They’re also packed with vitamin E and magnesium, which help to reduce inflammation and support muscle recovery—ideal for those who are physically active or recovering from injury.

Plantain: Plantains are a good source of fiber, which aids digestion, and potassium, an electrolyte that helps regulate fluid balance and muscle contractions—important for maintaining overall wellness and preventing cramps or spasms.

Mexican Chocolate: Traditional Mexican chocolate contains less sugar than conventional chocolate and includes antioxidants that support heart health. The flavonoids in chocolate also promote blood flow to the brain, which can enhance cognitive function.

Chicken: Chicken is a lean source of high-quality protein, necessary for muscle repair and growth. Protein is also essential for producing enzymes and hormones, and it helps maintain a healthy immune system.

Don’t forget to tag us on Instagram when you make this delicious meal. It is one of Dr. Kristina’s family favorites especially around the holidays.