Winter Mole Enchiladas

To preface: kale and butternut squash is currently my favorite food pairing. I’m sorry, but I’m so not sorry to force that on you.

Now that we have that out of the way, here are the main components of this dish (also what contribute to the “winter” in the title): cocoa, squash, kale, and a trace of cinnamon. Though not entirely authentic in nature, this may quite possibly be my favorite take on the classic enchilada. Besides, there’s plenty of cumin and chili powder to take us back to our roots.

Winter Mole Enchiladas


8 oz chicken breast, cubed – $1.25
3 cups cubed butternut squash – $1.00
1/2 bunch kale, roughly chopped and separated from stem – $0.50
1 cup shredded Mexican style cheese – $0.90
1 tbsp brown sugar – 0.03
1 tbsp vegetable oil – 0.03
1 tsp cumin – $0.02
.25 tbsp cinnamon – $0.02
1 tsp chili powder – $0.02
salt, to taste – $0.01
.25 cup diced, yellow onion – $0.15


  • Preheat oven to 350 degrees F.
  • Saute onion, butternut squash, cumin, and chili powder in vegetable oil until onions start to turn translucent.
  • Add brown sugar, salt, and cinnamon. Once sugar is dissolved, add chicken breast and continue cooking until no longer pink.
  • Add kale to mixture and continue cooking just until kale is wilted.
  • Cover bottom of casserole dish with mole sauce. Using Whole Wheat Tortillas, roll 8 equal-sized enchiladas, and place in dish. Cover with the remaining mole sauce, then sprinkle with cheese. Bake in preheated oven for 30 minutes, or until bubbly.

Mole Sauce

8 oz tomato sauce – $0.49
2 tbsp vegetable oil – $0.06
2 tbsp cocoa powder – $0.16
1 tsp dried oregano – $0.05
3 tbsp dried chili powder – $0.05
1 tbsp cumin – $0.04
.25 tbsp cinnamon – $0.02
1 cube chicken bouillon – $0.21
.25 cup diced, yellow onion – $0.15
3 cloves garlic – $0.05
salt, to taste – $0.01
4 cups water
2 tbsp brown sugar – $0.06
3 tbsp flour – 0.03


Cook onion, garlic, herbs and spices in vegetable oil until onions are translucent. Add flour and continue cooking just until all moisture is absorbed. Slowly whisk in one cup of water and deglaze pan.

Remove sauce from burner and puree until smooth (you can use an immersion blender, food processor, or blender for this).

Return sauce to stove-top and continue cooking, slowly adding the tomato sauce and the rest of the water.  Bring to a boil, add bouillon cube, and simmer uncovered until sauce is reduced by 1/6. Add brown sugar and salt to taste.

Makes 8 enchiladas.
Total Cost: $5.31
Cost Per Serving: $0.66

Nutritional Information:

Note: Nutritional information is given without tortillas. For nutritional information in tortillas, go here.

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