Great use for leftover chicken: Although I cooked the chicken as the first step in this recipe, you can certainly use leftover chicken from a previous meal. You need about 4 cups shredded chicken. You can also use a shredded rotisserie chicken.
About mole sauce: Mole sauce is a dark blend of chile peppers, crackers, sesame seeds, peanuts, sugar, salt, and natural flavors. You'll also find chocolate in some varieties - which is the perfect compliment to the chilies in the sauce. Mole a fantastic one-stop-shop for flavor and it adds undeniable depth to this sauce (used as a filling and topping) for the enchiladas.
About placing the enchiladas in the pan: I like to arrange the enchiladas seam-side UP so you can see the filling when you serve the dish. To prevent the enchiladas from unrolling after you place them in the pan, unfold the ends and overlap them the other direction - the side that was touching the filling will now hold the other side down. Make sense?
Chicken and Black Bean Enchiladas with Mole-Spiked Sauce
1 pound boneless skinless chicken breasts
Salt and ground black pepper
Cooking spray
1 tablespoon olive oil
1/2 cup minced white onion
2 cloves garlic, minced
15-ounce can tomato sauce
1/2 cup chicken broth or water
1 tablespoon prepared mole sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 cup canned seasoned black beans, undrained
1/2 cup frozen corn, keep frozen until ready to use
8 fajita-size flour tortillas
1 cup Mexican cheese blend
Fresh cilantro leaves for serving, optional
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the chicken on the prepared pan and season with salt and pepper. Bake for 25 minutes, until the chicken is cooked through. When the chicken is cool enough to handle, shred with two forks (or your fingers!). Reduce the oven temperature to 350 degrees and coat a shallow baking dish with cooking spray.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until soft, stirring frequently. Add the tomato sauce, broth, mole sauce, chili powder, and oregano and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Remove 3/4 cup of the sauce from the pan and set aside. Add the shredded chicken, black beans and corn to the remaining sauce in the pan and stir to combine.
Remove the pan from the heat.
Arrange the tortillas on flat surface. Spoon an equal amount of the chicken mixture down the center of each tortilla. Tightly roll up and place the enchiladas, side-by-side, seam-side up in the prepared pan (see note above). Spoon the remaining sauce over top. Top with the cheese.
Cover with foil and bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the cheese melts.
Top with cilantro before serving if desired.
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