Enchiladas with Molé Sauce

Enchiladas with Molé Sauce

Molé is a wonderfully rich enchilada style sauce with a little dark chocolate added to it.  I’ve cut down the calories and made a vegetarian version.  I also like to use a vegetarian chicken substitute for the filling, but you can use regular chicken if you prefer.
*Vegan (if you use vegan cheese and chocolate)
*No Cholesterol (if you use all vegan products)

8 Corn Tortillas
2 cups shredded vegan chicken
½ cup thinly sliced onion
1 tablespoon vegetable oil
¼ cup chopped cilantro
1 teaspoon minced garlic
Fresh ground pepper
Mole Sauce (Recipe below)
Note: You can also use regular chicken. Cook it first, then shred it and add it to the sautéed onions and spices.  Leftover roasted chicken works especially well.

Preheat oven to 350 degrees. In a large skillet, sauté the garlic and onions until translucent.  Add the vegan chicken, cilantro and pepper.  Sauté until the vegan chicken is warmed.
Prep a large glass baking dish with non-stick spray.  Spread a layer of Molé sauce on the bottom of the dish.  One by one, fill each tortilla with the chicken filling and roll.  Arrange the rolled tortillas side-by-side in the baking dish.  Pour molé sauce over the enchiladas, and top with a little cheese.
Bake in 25-30 minutes at 350 degrees, until the tortillas are cooked and the sauce is bubbly.
I like to serve my enchiladas over a bed of shredded lettuce and top them with a dollop of low-fat sour cream and salsa fresca.
Molé Sauce
 4 cups vegetable broth
2 tablespoons peanut oil
1 cup seeded chopped tomato
1 cup chopped onion
3 tablespoons chopped garlic
2 tablespoons chili powder
1 tablespoon crushed dried red pepper
½ tablespoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 tablespoon ground cinnamon
2 tablespoons flour
2 ounces vegan dark chocolate pieces
1 teaspoon peanut butter
1 ½ teaspoons salt
¼ teaspoon pepper
Queso Seco or a vegan white cheese for garnish
Note: you can use rice flour as a thickening agent to make the sauce gluten free.
Note: Xocai vegan chocolate can be found at www.alwayschocolates.com
Heat oil in a large saucepan. Sauté the tomato, onion, garlic, jalapeno, and dry spices (chili powder, red pepper, oregano, cumin, cinnamon, clove) for three or four minutes until the onion is translucent and the spices fragrant.  Carefully transfer the hot mixture to a food processer and process until grainy.  Add the flour to the processor and pulse until well combined.
Return to mixture to the saucepan and stir in the vegetable broth, salt and pepper. Bring to a boil and simmer about 30 minutes until thickened, stirring occasionally. Remove the pan from heat and whisk in the chocolate and peanut butter.  Taste and correct for salt and pepper.


PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Also remember to read the labels on food products as additives and ingredients may vary from country to country.

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