You are here: Home » Recipes » Chicken Mole Enchiladas Chicken Mole Enchiladas Yield servings PrintEmail Ingredients 1 pound chicken breasts, marinated overnight in olive oil, cumin, cilantro and lime juice4 cups chicken broth1 teaspoon cumin1 teaspoon oregano1 teaspoon basil1 teaspoon cilantro16 ounces black beans1 -- green bell pepper1 -- red bell pepper2 -- jalapeno peppers1 -- serrano pepper1 small can green chilis1 medium onion1 tablespoon chopped garlic1 teaspoon cumin1 teaspoon oregano1 teaspoon basil1 teaspoon cilantro1/2 cup reserved chicken brothMole sauce:1/2 -- onion, finely chopped2 teaspoons olive oil1 teaspoon minced garlic2 -- chipotle chilis, de seeded and chopped2 -- ancho chilis, de seeded and chopped1 -- chilcostle chili (or New Mexico chili), de seeded and chopped2 tablespoons flour2 teaspoons cumin2 teaspoons basil2 teaspoons oregano1 teaspoon cinnamon3 cups chicken broth2 -- squares unsweetened baking chocolate10 -- flour tortillas2 cups shredded cheddar cheese2 cups shredded monterey jack cheese Instructions Preparation: Marinate chicken. Brown chicken breasts thoroughly in frying pan with 1 tbsp olive oil, over high heat. Meanwhile bring 4 cups chicken broth to a boil. Add cumin, basil, oregano and cilantro. Simmer chicken breasts for 30 minutes. Remove and cool slightly. Reserve 1/2 cup chicken broth. Prepare mole sauce: Saute onion and garlic in oil until soft. Stir in flour. Add 3 cups chicken broth and bring to a boil. Add chilis and spices. Add chocolate. Simmer for 30 minutes or more. Prepare enchilada filling: Saute green bell pepper, red bell pepper, jalapeno peppers, serrano pepper, small can green chilis, medium onion and chopped garlic in olive oil until soft. Shred chicken with a fork. Add chicken, black beans and spices to pan. Add reserved chicken stock. Simmer for 10 minutes. Fill tortillas with filling, a spoon full of sauce and a sprinkle of cheese. Place in a 9"x12" baking pan sprayed with non-stick spray. Top with remaining mole sauce and remaining cheese. Bake in pre-heated oven at 350 F for 30 minutes or until browned. Serve with salsa and sour cream if desired.