chicken mole enchiladas

Chicken Mole Enchiladas. Here’s another very common dish that takes advantage of the leftover Mole sauce: Enmoladas filled with chicken. You can also just fill them with crumbled cheese if you prefer.

CHICKEN MOLE ENCHILADAS

chicken

warm mole sauce

tortillas

vegetable oil

Mexican fresh cheese (crumbled.)

onion

Lettuce and radishes

You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready.

Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.

After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas.

Place the tortilla onto a plate and add the chicken filling right at the center.

Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas. (I use one plate exclusively to assemble the enmoladas before placing them on the serving dish).

Just before serving, garnish with the crumbed cheese and finely sliced onions.

Real Mexican food—the way it's cooked in places like Puebla, Oaxaca, and Mexico City—can be incredibly healthy fare, reliant as it is on tons of...

Authentic Chicken Mole Enchiladas Recipe

(8 oz) mole negro sauce

chicken broth

chicken (store-bought rotisserie chicken works well)

corn tortillas

queso fresco or feta

1⁄2 red onion

sliced into thin rings

In a medium saucepan, combine the mole and enough broth to thin it out to the consistency of ranch dressing (bottled moles vary in concentration). Simmer for 10 to 15 minutes, adding more broth as you need it. Heat the chicken in the microwave on 50% power for about a minute. Add a few tablespoons of the mole, and toss to evenly coat the chicken with a thin layer of the sauce. Heat a large cast-iron skillet or sauté pan over medium heat. When hot, toast the tortillas individually until pliable and lightly browned on the surface. Immediately place a scoop of the chicken in the center of each tortilla and roll like a burrito (they should be well filled but not overflowing with chicken). Serve topped with a few tablespoons of mole sauce, a sprinkle of cheese, and onion rings.

Delicious homemade Mole Enchiladas include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.

Mole Enchiladas

mole sauce (*)

(, shredded chicken)

mozzarella cheese

12-14 corn tortillas (, or 8 flour tortillas)

Mexican crema

Cotija cheese (,

chopped cilantro

avocado

Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.

Pour 1/4 cup of mole sauce into the bottom of a 9x13&#039;&#039; pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.

Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.

Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

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