Simple red mole enchiladas with shredded chicken (Enchiladas de mole rojo) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 178) by Rick Bayless

  • sesame seeds
  • almonds
  • white bread
  • ground cinnamon
  • ground cumin
  • garlic
  • dried oregano
  • tomatoes
  • raisins
  • corn tortillas
  • chicken broth
  • ground cloves
  • Mexican chocolate
  • white onions
  • cooked chicken meat
  • dried ancho chiles
  • EYB Comments

    See recipe for variations.

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Notes about this recipe

  • Eat Your Books

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  • imaluckyducky on March 22, 2020

    5 stars! Definitely not quick, but is definitely easy and worth the effort. For a more pronounced chile flavor, use a mix of ancho, mulatto, and pasilla chilies and add more to taste. Didn't have plum tomatoes to hand because it's winter, but a can of diced tomatoes worked just fine. Had to add more sugar to taste than I thought. Do yourself a favor and make a double batch and freeze containers for a rainy day!

  • zorra on November 07, 2017

    This "simple" mole actually has 17 ingredients, apart from the tortillas & chicken it is served with. We thought it was worth every bit of effort to make the delicious sauce.

  • twoyolks on July 17, 2014

    The mole was good but I would've preferred a stronger chile flavor in it.

  • radishseed on March 28, 2011

    I made a vegetarian version using onions and roasted root vegetables (carrots, parsnips, beets, and sunchokes) for the filling.

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