Texas Pecan Mole Chicken Enchiladas

Name: Texas Pecan Mole Chicken Enchiladas
Yield: 8 enchiladas
Ingredients: 5 ancho chili peppers, roasted, stemmed and seeded; 1 Roma tomato; 1 tomatillo; 3 garlic cloves; 3 cups chicken stock; 1 cup pecan pieces; 2 Tbsp sesame seeds, toasted; 2 Tbsp smooth pecan butter; 2 tsp chicken base; 2 tsp cumin; 2 Tbsp cocoa powder; ½ Abuelita Mexican chocolate tablet; 1 Tbsp dark chocolate chips; 2 tsp lemon juice; ½ tsp kosher salt; ¼ tsp black pepper; 1 Tbsp Tajin seasoning; 4 tsp water; 1½ cups pecan pieces; 3 cups cooked rotisserie chicken, shredded; 2 ½ cups Pecan mole (prepared); 8 flour tortillas; 1½ cups shredded Chihuahua cheese; ½ cup sour cream; ¾ cup pickled red onions; ½ cup chili-lime roasted pecans

Yield: 8 enchiladas

About the Dish

Pulled rotisserie chicken meat wrapped in flour tortillas and baked in a pecan-rich mole sauce made with simmered chiles and chocolate and melted cheese. Served with a crema drizzle, pickled red onions, chili-lime pecans.

Ingredients

5 ancho chili peppers, roasted, stemmed and seeded
1 Roma tomato
1 tomatillo
3 garlic cloves
3 cups chicken stock
1 cup pecan pieces
2 Tbsp sesame seeds, toasted
2 Tbsp smooth pecan butter
2 tsp chicken base
2 tsp cumin
2 Tbsp cocoa powder
½ Abuelita Mexican chocolate tablet
1 Tbsp dark chocolate chips
2 tsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
1 Tbsp Tajin seasoning
4 tsp water
1½ cups pecan pieces
3 cups cooked rotisserie chicken, shredded
2 ½ cups Pecan mole (prepared)
8 flour tortillas
1½ cups shredded Chihuahua cheese
½ cup sour cream
¾ cup pickled red onions
½ cup chili-lime roasted pecans

Preparation

Start by making the pecan mole. Place toasted, stemmed, and seeded peppers in a microwave-safe dish; cover with water and plastic wrap. Microwave on high 3–5 minutes, then steep 15 minutes.
Drain and discard liquid. Blend peppers with tomato, tomatillo, and garlic until smooth, adding chicken stock as needed.
Add pecans and sesame seeds; blend until smooth, using up to half the stock to assist.
Transfer to a saucepan; simmer over medium heat 10–15 minutes, stirring, until slightly reduced and darkened.
Stir in pecan butter, chicken base, cumin, and chocolate until melted and smooth.
Finish with lemon juice, salt, and pepper; adjust seasoning. Serve or cool.
Prepare chili-lime pecans by combining Tajin, water and pecans in a small mixing bowl and tossing until evenly coated.
Roast on a parchment line sheet pan for 7-10 minutes or until the pecans are dry. Cool and reserve.
To assemble enchiladas, mix shredded chicken with ¼ cup of pecan mole. Warm the remaining mole in a saucepan over low heat.
Spray hotel pan. Dip each tortilla in warm mole, fill with 1/3 cup chicken mixture, roll and place seam-side down in pan. Repeat and arrange tightly in pan. Spoon extra mole over top or reserve for serving.
Top with shredded Chihuahua cheese and bake uncovered for 15-20 minutes at 350F until heated through and lightly browned.
Top with sour cream, pickled onions, and chili-lime pecans. Serve.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Texas Pecan Mole Chicken Enchiladas

Ingredients

Preparation

Other recipes you might enjoy