Enchiladas with Chocolate Mole (heat 3/10)

Enchiladas with Chocolate Mole (heat 3/10)
Serves: 4-6

A rich but mild sauce using a blend of chillies, chocolate and ground almonds (could be a cake!). Try a meal with half this sauce and half the green enchilada sauce (20g net).


  • 1 packet Chocolate Mole Blend 
  • 700g/ 1.5lb chicken/turkey breasts
  • 4tbsp vegetable oil
  • 4 20cm or 8 10cm wheat tortillas
  • 1 small or 1/2 medium onion, very finely chopped
  • 2 cloves garlic, crushed
  • 1 chicken stock cube
  • 1 400g can tomatillos, blended till smooth
  • 25g/1oz dark chocolate, grated
  • 1 heaped tbsp ground almonds
  • 25g/1oz sesame seeds to garnish (optional)


  1. Place the chicken breasts in an oven dish, coat with half the oil and cover with foil. Cook at 180 degrees for about 25 minutes. It is not a problem if the meat is a little pink inside as it will be cooked again.
  2. In a sturdy pan gently fry the onion in the remaining oil until soft, then stir in the spices and the stock cube, crumbled.
  3. Add the garlic and the tomatillos and bring to the boil, then simmer.
  4. Add the chocolate and almonds and cook gently for about half an hour, longer if you like.
  5. Meanwhile, shred the chicken using two forks and use to fill the tortillas. Roll up and place in an ovenproof dish. Pour the sauce over and cook in a medium oven for 15 minutes.
  6. Sprinkle with cheese and return to the oven for 10 minutes.
  7. Serve sprinkled with sesame seeds.

Cook's Notes

  1. See our recipe for lime and avocado salad, which is a refreshing and simple alternative to guacamole. The braver amongst you can also try hot tomato salsa, aka fool’s pickle!
  2. We like to serve this with our green enchiladas as it presents an attractive contrast.

Send Us Your Comments

Take away 5 from 84?