Chicken Mole Enchiladas

These luxurious enchiladas, served at the Original Mexican Cafe in Galveston, Texas, are a timeworn staple for senior staff writer Alex Beggs. “Mole can get too chocolatey if the cook is heavy-handed,” she says, “but here it’s in perfect balance with smoky ancho chiles.” Read Beggs’ essay about what these enchiladas mean to her, then try your hand at making them yourself. The Original’s streamlined approach to making mole cuts down on ingredients without sacrificing flavor for a rich, velvety sauce that’s layered under crispy-gooey cheese.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients6 ServingsFilling1½lb. skinless, boneless chicken thighs (4–5)1small onion, halved1celery stalk1Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher saltMole and assembly4large dried ancho chiles, stems and seeds removed⅓cup golden raisins¼cup mole paste (preferably Rogelio Bueno)1Tbsp. chicken bouillon paste2tsp. creamy peanut butter1tsp. sugar2Tbsp. plus ¼ cup vegetable oil¼cup chopped semisweet chocolateKosher salt8oz. Monterey Jack, coarsely grated (about 2 cups), divided125″–6″ corn tortillas¼cup coarsely chopped cilantroFinely chopped onion, cooked rice, refried beans, and lime wedges (for serving)PreparationFillingStep 1Bring chicken thighs, onion, celery, salt, and 5 cups water to a boil in a large pot. Reduce heat and simmer very gently until chicken is cooked through, 12–15 minutes from the time water starts simmering.Step 2Transfer chicken to a medium bowl; let cool. Strain broth through a fine-mesh sieve into a large measuring cup (you should have 4½ cups); discard solids.Mole and assemblyStep 3Toast chiles in a dry small skillet over medium-low heat until pliable and slightly puffed with a few lighter-colored blisters, about 3 minutes. Transfer to a blender, add raisins and 2 cups broth, and tamp down chiles to submerge. Let sit until softened, about 20 minutes.Step 4Add mole paste, bouillon paste, peanut butter, and sugar to blender and purée until smooth.Step 5Heat 2 Tbsp. oil in a clean large pot over medium. Pour chile paste into pan (stand back, mixture will spatter!) and cook, stirring and scraping bottom of pot constantly, until paste is dark, glossy, and the texture of ketchup, 8–10 minutes. Add chocolate and remaining 2½ cups broth; bring to a boil, whisking often. Cook, whisking, until chocolate is melted and sauce thickens slightly, about 2 minutes; season with salt. Let cool until just warm.Step 6Shred chicken in bowl and add half of cheese; toss to combine. Season with salt.Step 7Heat remaining ¼ cup oil in a small skillet over medium-high until hot but not smoking. Submerge each tortilla in oil just long enough to soften, 10–20 seconds each (they should be slightly darker with small blisters). Transfer to paper towels to drain.Step 8Preheat oven to 400°. Spread 1 cup mole in a 13×9″ baking dish. Dip a tortilla in mole in pot, lightly scraping against rim to remove excess. Fill with ¼ cup chicken mixture, roll up tightly, and place seam side down in baking dish. Repeat with remaining tortillas (they can be tightly packed into dish). Pour remaining mole over tortillas; sprinkle remaining cheese on top. Bake until cheese is melted and filling is warmed through, 8–10 minutes.Step 9Top enchiladas with cilantro and onion and serve with rice, refried beans, and lime wedges for squeezing over.