Ingredients
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Monarca Mole Poblano
Crafted with over 20 authentic ingredients. No preservatives, no artificial colors. The flavor your grandmother would recognize.
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Cooking Instructions
Step by step to perfection
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add onion, garlic, cumin, oregano, cinnamon, salt and pepper. Cover and cook until onions are soft, about 5 minutes.
Sprinkle flour and chili powder over the onions, whisking until combined. Slowly stir in the broth one cup at a time. Bring to a low boil and reduce to about 3 cups, stirring occasionally. Remove from heat and whisk in the Monarca Mole Paste and dark chocolate until smooth.
Steam corn tortillas in the microwave 30–45 seconds to make them pliable. Skip if using flour tortillas. Pour one third of the mole sauce into the bottom of a 9×13 baking dish.
Lay tortillas flat. Add a handful of shredded cheese and an even portion of shredded chicken to each one. Roll them up and place seam-side down in the baking dish.
Pour the remaining mole sauce evenly over the enchiladas. Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes.
Serve topped with crumbled cotija cheese, fresh cilantro, and a drizzle of crema. Add sliced avocado if desired.
Serve. Shred or serve whole over warm tortillas. Top with sesame seeds, cilantro, and pickled onions.
Notes & Tips
Notes from our kitchen