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.
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.
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
- 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!