Enchiladas with Chicken

Enchiladas with Chicken

This recipe can be made with ChileBoss™ New Mexico Mole, making it a darker sauce, or the ChileBoss™ New Mexico Red, which makes it a redder and hotter sauce. Please note that ChileBoss™ Sauces are not hot sauces, so if you want this dish chile hot, you should add more jalapeno. And it is always a good recipe for leftover chicken or turkey!


  • ¾ cup ChileBoss™ New Mexico Mole Sauce

  • 1 cup white wine or chicken stock

  • 6 plum tomatoes

  • ½ onion sliced

  • 1 onion chopped

  • 1 jalapeno green chile (or more if you want more heat), deseeded and chopped fine

  • Olive oil

  • ¼ cup light brown sugar

  • ¼ cup pumpkin seed toasted

  • Juice from 2 fresh limes

  • 12-18 corn tortillas

  • 1 ½ cups of cooked chicken at room temperature

  • ¾ cup of shredded cheese. cotija or cheddar


  1. Place the whole tomatoes, garlic and onion slices in a bowl and sprinkle with olive oil.

  2. Place the vegetables on a piece of tin foil on a cookie sheet and broil until slightly charred. Do not burn them.

  3. Remove the tomatoes and peal and deseed.

  4. Set all of the vegetables aside in a bowl.

  5. Add about a tablespoon of olive oil to a heavy fry pan.

  6. Add the ChileBoss™ Sauce, the white wine and the jalapeno and cook, reducing the sauce by a third.

  7. Add all vegetables and cook for about 5 minutes.

  8. Add all ingredients to a blender with the stock and the toasted pumpkin seeds and blend until very smooth.

  9. Pour the mixture back into the fry pan and add the sugar and the lime juice until it thickens slightly — about 6 minutes.
    To Make the Enchiladas

  1. Take a 12″ fry pan and add about a ¼” of oil.

  2. Take each tortilla and drop it in the oil and heat it until it is very pliable. Using tongs, take it out of the oil and swish through the sauce.

  3. Place the tortilla on a large cutting board work surface and place a little of the chicken, the onion and the cheese on it and roll it up into a tight roll.

  4. Place each enchilada in a baking dish.

  5. Repeat this with each tortilla.

  6. Once all of them are in a baking dish, cover them with the sauce and some cheese and place the dish in a pre-heated oven set at 400 degrees and warm until the enchiladas’ cheese melts, about 10 minutes.

  7. Remove the enchiladas from the pan to a serving dish and surround the dish with sliced avocado and fresh grape tomatoes.

  8. Always keep a cup of the sauce set aside and warm for your guests to add to their enchiladas if they desire.



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