Red Mole Chili Enchiladas

You know what I love?  Enchiladas.  They have become a staple around my house since I made my Kale & White Bean Enchiladas.  I’ve had enchiladas on the weekly rotation ever since, mixing it up a little by adding poblano peppers to the tomatillo & onion mixture when I’ve got them on hand.

I thought it would be a nice change to mix-up the filling, and go for a chili instead — this time I used my mole chili (pronounced “moh-lay”!), my favourite combination of spicy and chocolate.

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And yes, you read that right – I put chocolate in my chili!  It’s a Mexican tradition that I have taken to heart!  Yum.  By adding a couple of tablespoons of unsweetened cocoa powder, the dish gets a lovely rich and round flavour that makes me so happy and perfectly complements the spicy.DSCF0002

Red Mole Chili Enchiladas
Serves 2-3 as a main course

  • 8 tortillas (whole wheat or gluten free options: corn, or brown rice)

Red Mole Chili Filling:

  • 1 Tbsp. olive oil
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1 sweet potato, diced
  • 1 parsnip, diced
  • 1 can of kidney beans
  • 1 can of crushed tomatoes
  • 2 tsp. dried red chili flakes
  • tabasco, to taste
  • 2 Tbsp. cocoa powder (yes, really!)
  • 1 pinch of salt

Topping:

  • 1 Tbsp. olive oil
  • 1 red onion
  • 1 bunch kale, leaves torn into small pieces (and stems discarded)
  • 1/4 c. tomato salsa
  • 2 oz. goat’s cheese, crumbled (optional)

In a large pot, make the chili by heating the olive oil over low heat and adding the onions and garlic.  Sweat the onions until translucent, about 5 minutes, then add the sweet potato and parsnip.  Cook at medium heat until the veggies have softened, about 8-10 minutes.  Add the kidney beans, tomatoes, chili flakes, tabasco, cocoa powder, and salt.  Bring the chili to a light boil, then turn down the heat and let it simmer away for at least 10 minutes.

While the chili is simmering, prepare the kale topping: In a large pan, heat the oil and sweat the onion for about 5 minutes until translucent.  Add the kale and heat until softened but still bright green, about 3 minutes.

Preheat the oven to 425F.

In a large casserole or baking dish, begin to form the enchiladas.  Take one tortilla, fill it with the chili, and roll up into a tube, open at both ends.  Repeat for the remaining tortillas, and line up all of these filled tortillas in a row.

Top with the cooked kale, the salsa, and sprinkle the goat’s cheese over top of the entire dish.

Pop into the oven for 10 minutes, until the tortillas have browned slightly, and the cheese is melted.

Serve with your favourite Mexican fixings — I like fat-free Greek yogurt or sour cream, and salsa or chipotle sauce.  Enjoy!

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Tags: , , , , , , , , , , , , , ,

Categories: Gluten-Free, Main Course, Vegetarian

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10 Comments on “Red Mole Chili Enchiladas”

  1. November 29, 2010 at 11:03 am #

    I’ve actually never made enchiladas, but I really like the sound of your recipe! Put kale in just about anything and I’m all over it. I also love that you added so many seasonal root veggies, it makes this dish much more relevant now than the typical summery tomato-and-corn, etc, blend.

    • November 29, 2010 at 11:11 am #

      You know, the root veggies were all that I had left in the bottom of my sad fridge…
      I’ve since gone grocery shopping, but it was a case of desperate times result in delicious measures!!! 🙂

      Enchiladas are new to me as of this year — I hadn’t done them before because of all the cheese, but turns out you don’t need any if you’ve got lots of flavourful veggies!

  2. November 30, 2010 at 8:19 am #

    I clicked on this recipe from foodpress, without knowing it was you! I always love your recipes, so much flavour.I might have to try this one tonight as The Washer Up is going to Granada to see Teenage Fan Club so home alone!!

    • November 30, 2010 at 9:41 am #

      That’s so funny, because I went to go check myself out at foodpress (!) and thought, “mmm, those muhamarra cigars do look amazing, where did I see them again?” and low and behold they were yours 😉

      Congrats to you too — what fun!

      Have a great time-to-yourself night!

  3. November 30, 2010 at 11:30 am #

    I LOVE enchiladas.. I will definitely try them this way

  4. November 30, 2010 at 1:11 pm #

    Oh how exciting! I love mole sauces but the ingredient lists are always so long… I never thought to throw some cocoa powder into my standard chilis.

    These enchiladas also look inbearably delicious AND you reminded me of a bunch of kale hiding in my crisper….

    • November 30, 2010 at 1:20 pm #

      Thanks!

      The mole might not be authentic, but it’s delicious and the cocoa powder adds such a richness. Enjoy!!

      Mmm, kale. Now you HAVE to try them!

  5. December 1, 2010 at 12:25 pm #

    LOOKS Delicious!

Trackbacks/Pingbacks

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