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Chicken enchiladas with mole sauce


  • Place the chicken, 4 garlic cloves, 1 roughly chopped onion and a few coriander sprigs in a large heavy-bottomed pot with cold water to cover. Gently simmer for 20 mins. Then allow to cool a little and strain the liquid (reserving).
  • Pour ½ cup of the poaching liquid over the chillies and soak for 30 mins to soften. Then roughly chop and place in a blender with the liquid.
  • Heat a little oil in a large heavy-bottomed pan and cook the tomatoes until the skins blister and colour, turning now and again. Then also place in the blender.
  • Put the pan back on the heat, add a little fresh oil if needed and gently saute the almonds with 1 small chopped onion and the remaining garlic until tender, continually stirring. Then add the raisins, smoked paprika, cumin and cinnamon. Mix well to toast the spices.
  • Put the spices in the blender and whiz up until well combined, adding a little more poaching liquid if needed.
  • Transfer the mixture to a large pot with 1½ cups of the poaching liquid and the chocolate. Simmer for about 15 mins and taste for seasoning.
  • Roughly shred the chicken and add to the sauce with 2 tbsp chopped coriander leaves. Turn off the heat and stir.
  • To serve, heat the tortillas and place on individual plates. Spoon the sauce in the middle, roll up and enjoy!


  • 3-4 skinless chicken breast fillets
  • 6 garlic cloves, crushed
  • 2 onions
  • fresh coriander sprigs
  • 3-4 large dried chillies
  • olive oil
  • 3 Roma tomatoes, halved & cores removed
  • 3 tbsp blanched almonds
  • 2-3 tspn raisins
  • 1 tspn smoked paprika
  • 1 tspn ground cumin
  • ½ tspn ground cinnamon
  • 6 small squares of dark cooking chocolate
  • sea salt & freshly ground pepper
  • tortillas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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