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Chicken Mole Enchiladas

by Santiago Lopez

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Contains Soy

Contains Tree Nut

Contains Peanut

Contains Dairy

Mole is the star of this dish and it's not hard to see why! A festival of flavors and textures, Chef Santiago's mole sauce strikes the perfect balance of sweet, spicy, smoky, and nutty. Chef's handmade mole sauce is paired with juicy chicken thighs and soft corn tortillas to form savory enchiladas. Served with a mix of rice, corn, peas & carrots, plus a small side dessert of chocolate flan, this meal is a taste of traditional Mexican home cooking.

Nutritional facts

Protein

47g

Carbs

96g

Calories

900kcal

Fat

39g

Ingredients

Semi Sweet Chocolate Chips, Chicken Thigh, Canola and Olive Oil Blend, Bay Leaf, Vanilla Extract, Corn Tortilla, Condensed Milk, Carrots, Canned Corn, Plantain, Walnuts, Hazelnuts, Evaporated Milk, Black Pepper, Golden Raisins, Garlic, Mozzarella Cheese, Sour Cream, Cinnamon, Egg, Sugar, Onion, Jasmine Rice, Peas, Kosher Salt, Clove, Peanuts, Ancho Pepper, Guajillo Chile, Pumpkin Puree, Lime Juice, Star Anise, Canola Oil, Whole Milk, Pasilla Pepper Powder, Sesame Seeds

Contains milk, eggs, walnuts, hazelnuts, peanuts, soybeans, sesame seeds.

Reviews

4.3

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 686 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Brandi · 08/13/25

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About Santiago Lopez

Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook

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