Print

Flavorful Oaxacan Black Mole Chicken Enchiladas with Toasted Sesame Pepita Crumble

Oaxacan black mole chicken enchiladas - featured image
Print Recipe

A rich and authentic Oaxacan black mole enchilada recipe featuring tender chicken, a smoky mole sauce, and a crunchy toasted sesame pepita crumble topping. Perfect for special occasions or a comforting weeknight meal.

Ingredients

Scale
  • 3 dried pasilla chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried chipotle chili
  • 1/4 cup toasted almonds
  • 2 tablespoons sesame seeds (toasted fresh)
  • 2 tablespoons pepitas (hulled pumpkin seeds, toasted)
  • 1 small corn tortilla, torn into pieces
  • 3 garlic cloves, peeled
  • 1 small onion, quartered
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon dried oregano
  • 1 ounce bittersweet chocolate (Mexican chocolate if available)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons vegetable oil
  • Salt to taste
  • 2 large chicken breasts, cooked and shredded
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 8 corn tortillas (softened)
  • 1 cup crumbled queso fresco or cotija cheese
  • 1/2 cup sour cream or Mexican crema (optional)
  • 2 tablespoons sesame seeds (for crumble)
  • 2 tablespoons pepitas (for crumble)
  • 1/4 teaspoon smoked paprika
  • Pinch of salt (for crumble)

Instructions

  1. Toast the pasilla, ancho, and chipotle chilies in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly darkened. Remove and set aside.
  2. Toast the sesame seeds and pepitas separately in the same skillet until golden and aromatic, about 2-3 minutes each. Transfer seeds to a bowl.
  3. In the skillet, heat 1 tablespoon vegetable oil. Sauté garlic cloves and onion until softened and lightly browned, about 4-5 minutes.
  4. In a blender or food processor, combine toasted chilies, sautéed garlic and onion, toasted almonds, torn tortilla pieces, cinnamon, cloves, oregano, and chicken broth. Blend until smooth, adding more broth if needed to reach a thick sauce consistency.
  5. Pour the sauce back into the skillet and simmer gently over low heat for 15 minutes, stirring occasionally.
  6. Stir in bittersweet chocolate and salt to taste. Allow the chocolate to melt fully, stirring to integrate. Adjust seasoning as needed.
  7. In a bowl, mix shredded chicken with chopped cilantro and lime juice.
  8. Preheat oven to 350°F (175°C). Lightly oil a 9×13 inch baking dish.
  9. Warm tortillas to make them pliable. Spoon a generous amount of chicken filling into each tortilla, roll tightly, and arrange seam-side down in the baking dish.
  10. Pour the mole sauce evenly over the rolled enchiladas. Sprinkle with crumbled queso fresco.
  11. Bake uncovered for 20 minutes until the sauce is bubbly and cheese is slightly melted.
  12. Mix the toasted sesame seeds and pepitas with smoked paprika and a pinch of salt to make the crumble.
  13. Sprinkle the crumble over the hot enchiladas and add dollops of sour cream or crema if desired. Garnish with extra cilantro.

Notes

Toast chilies gently to avoid bitterness. Blend mole sauce thoroughly for smooth texture. Simmer sauce slowly to develop flavor. Prepare mole sauce a day ahead for deeper taste. Warm tortillas properly to prevent cracking. Adjust heat by varying chipotle chilies. For gluten-free, use certified corn tortillas and gluten-free broth. For dairy-free, substitute queso fresco with vegan cheese and use coconut cream-based crema.

Nutrition

Keywords: Oaxacan mole, black mole, chicken enchiladas, toasted sesame, pepita crumble, Mexican cuisine, homemade mole, enchilada recipe

Find it online: https://gleefulfork.com/flavorful-oaxacan-black-mole-chicken-enchiladas-easy-homemade-recipe-with-toasted-sesame-pepita-crumble/