Prep 40m Cook - Additional 40m Ready In 1h 20m
Servings 4 servings Calories 438.8

What makes these enchiladas so good? The key to the exceptional flavor is the red mole sauce made from a delectable, pureed mixture featuring toasted almonds, onion, tomatoes, chipotle chiles, raisins and cinnamon. You’ll turn dinner into a fiesta when you serve this kickin’ dish!

Recipe Ingredients

  • 2 tablespoons finely chopped unsalted whole natural almonds
  • 2 tablespoons sesame seeds
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 2 canned chipotle peppers in adobo sauce
  • ¼ cup raisins
  • ¼ teaspoon kosher salt
  • ⅓ teaspoon ground black pepper
  • 1 dash ground cinnamon
  • 1 cup Swanson® Mexican Tortilla Flavor Infused Broth
  • 2 cups shredded cooked chicken
  • ¾ cup Mexican blend cheese
  • 8 (6 inch) corn tortillas, warmed
  • ¼ cup sour cream

Cooking Directions

  1. 1 Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
  2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
  3. 3 Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
  4. 4 Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
  5. 5 Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
  6. 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
  7. 7 Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

Nutrition Facts

  • Calories 438.8
  • Carbohydrate 42.1 g
  • Cholesterol 53.8 mg
  • Fat 23 g
  • Fiber 6.3 g
  • Protein 18.2 g
  • Saturated Fat 9.5 g
  • Sodium 754.9 mg
  • Sugar 10.4 g

Chef's Notes

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  1. This was good. I have never made any mole sauce before and I enjoyed it. Just for clarification the recipe calls for 2 canned chipotle peppers not 2 cans of chipotle peppers. That means you take two of the peppers out of the one can (this of course can be adjusted to taste.) I think - Read more ...
  2. Although the ingredient list sounded rather strange to me these were actually really good. I can't imagine using 2 cans of chipotle peppers though. I used half of a can and the amount of kick was just right. I didn't have the flavored chicken broth. Instead I used the broth from cooking the chicken in - Read more ...
  3. I only added ONE can chipotle peppers in adobo and IT WAS GREAT! I really like spicy and this was spicy enough for me!
  4. Made it as directed but I used only 1 can of the chipotle peppers in adobo sauce and it was FLAMING HOT! I would make it again using a lot less chipotle peppers. I used regular chicken broth
  5. Made it exactly as stated except for the chicken broth. Used regular chicken broth as the tortilla kind was not available. Amazing! Absolutely stellar super flavorful without the spice occluding the flavor. We will make it again but this is a weekend or special occasion meal for us as it is time consuming to prepare.
  6. Mouthwatering flavor & easy to make! I used flour tortillas but everything else was exact. This one is definitely a keeper!