From The Chew: Chicken Mole Enchiladas

The Mexican people have been adding chocolate to food for ages, and mole is one of my favorite sauces. The traditional version of this complex sauce takes tons of sauces (and time!) to make, but my version is simple, quick and uses ingredients you already have in your pantry. Add chicken and cheese to the sauce to serve it in tortillas or over rice.

Clinton Kelly Chicken Mole Enchiladas

Chicken Mole Enchiladas


  • 1 onion (roughly chopped)
  • 3 cloves garlic
  • 1 jalapenos (seeded)
  • 2 tbsp vegetable oil
  • salt and freshly ground black pepper
  • 1/2 c brewed coffee
  • 2 oz unsweetened chocolate (chopped)
  • 1/4 c raisins
  • 1 tbsp chili powder
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • 2 tbsp dark brown sugar
  • 1/2 c peanuts (toasted)
  • 1 c chicken broth
  • 1 c tomato sauce
  • 1 12-oz dark beer (such as a stout)
  • juice of half an orange
  • 2 c shredded chicken (from a store bought rotisserie chicken)
  • 2 c Monterey Jack cheese (shredded)
  • 10 corn tortillas
  • 1/4 c sour cream
  • 3 scallions (sliced for garnish)
  • 1 avocado
  • 2 tbsp cilantro (chopped)
  • 1 white onion (chopped)


  • Preheat oven to 400°F.
  • On a sheet pan, toss onion, garlic and jalapenos with vegetable oil, salt and pepper. Roast 10 - 15 minutes, until vegetables are brown and softened.
  • In a small bowl, add chopped chocolate and pour hot coffee over to melt. Stir to combine.
  • To the carafe of a blender, add roasted vegetables, coffee/chocolate mixture, raisins, chili powder, cinnamon, cumin, dark brown sugar, peanuts, chicken broth, tomato sauce, orange juice and beer. Blend until very smooth, transfer to a saucepan. Cook the sauce over medium-high heat for about 15 minutes.
  • In a large bowl, add the shredded chicken, 1 cup shredded cheese and 1 cup of mole.
  • To assemble: Place tortillas in a resealable bag and microwave on high for 20 seconds to make the tortillas warm and pliable. In the bottom of a 9X13 baking dish, ladle about 1/2 cup of the sauce to coat the bottom of the dish. Place one tortilla on a plate and fill with a generous amount of filling and roll up. Place enchilada seam side down in a 9x13 baking dish. Repeat with remaining tortillas and filling. Top with remaining sauce and cheese. Bake 30 minutes.
  • Top with sour cream, scallions, avocado, white onion and cilantro.

You could also toss the chicken in mole sauce and serve over rice instead of using tortillas!

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