Grain Free Chicken Enmoldas

If making a mole sauce has ever felt intimidating, this recipe is for you! It’s quick, simple, and absolutely delicious.

Even my four-year-old enjoys it—probably because of the chocolate in the sauce. You can also prepare it in advance and pop it in the oven when you get home from work.

Ingredients:

Mole Sauce:

• ½ pound organic grape tomatoes

• ¼ cup chopped yellow onion

• 2 cloves garlic

• 3 dried ancho chiles, stemmed and seeded

• ½ cup blanched almonds

• 2 whole cloves

• 2 tsp. ground cinnamon

• 3 Organic Medjool dates, pitted

• 4 ½ cup reserved chicken broth

• 2 oz of Enjoy Life Dark Chocolate Chips

• 2 Tbsp Organic Sugar

• ½ tsp Redmond sea salt, plus more if needed

• 1 pack (8) Siete Grain Free Almond Flour Tortillas

• Queso Fresco or non-dairy crumbled cheese, as needed

Chicken:

• 2-3 lbs chicken breasts

• ½ medium white onion, peeled

• 3 garlic cloves, finely chopped

• 1 ½ teaspoons Redmonds sea salt

Directions:

Place 3 quarts of water in a large stockpot along with chicken, onion, garlic, and salt to cook the chicken. Bring to a boil, reduce heat to medium, and maintain a gentle simmer for 15 minutes. Skim off any foam that rises to the top. Cover and remove the pot from the heat until ready to serve. Reserve enough broth to make the mole.

To make the mole, heat a cast-iron skillet over medium heat. Add the tomatoes, onion, and garlic to cook until the tomatoes burst, around 10-15 minutes. Add the ancho chiles, almonds, cloves, cinnamon, and toast for 2-3 minutes. Add 2 cups of the reserved chicken broth and bring to a boil. Cover until dates and chiles are soft, about 10 minutes. Transfer all ingredients to a Vitamix and add more broth as needed to blend until completely smooth. Return to skillet, add chocolate and sugar, and let simmer for 5 minutes, adding more salt/sugar to your taste. Remove from heat.

After shredding the chicken, preheat the oven to 350F and start building the mole enchiladas. Spread just enough mole onto the bottom of a 9”x 13” baking dish to cover the base. Next, one at a time, dip each tortilla into the warmed mole. Set the sauce-soaked tortilla on a plate. Place on some of the shredded chicken, rolling up the tortilla to contain the filling inside. Place the filled tortillas seam-side down in the baking dish. Pour additional mole over the top. Bake the enchiladas uncovered for 15 minutes to heat through. Garnish with queso fresco, cilantro, or avocados.