Enmoladas
Enmoladas (chicken mole enchiladas) are enchiladas stuffed with shredded chicken, onion, and queso fresco and topped with a mole sauce.
Ingredients
- 1 (8.25-ounce) jar Doña Maria mole paste
- 3 cups chicken broth
- 12 grams Mexican chocolate ((about ⅛ tablet of Abuelita brand Mexican chocolate))
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 cups cooked shredded chicken ((about 1 ½ pounds))
- 1 cup queso fresco, (crumbled)
- ½ medium white onion, (finely diced)
- 12 corn tortillas
- ¼ cup vegetable oil, (plus more as needed)
- Queso fresco
- Thinly sliced white onions
- Sesame seeds
Instructions
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Make the mole sauce. Add the mole paste and broth to a medium sauce pan over medium heat. Whisk until the paste has fully dissolved.
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Add the Mexican chocolate, salt, and black pepper. Whisk until all the ingredients are dissolved and the mole sauce has a thick, gravy-like consistency. Set aside.
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Prepare the filling. Add the shredded chicken, queso fresco, and onion in a large bowl. Toss lightly to combine and set aside.
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Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 5 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
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Assemble the enmoladas by dipping each fried tortilla into the mole sauce, making sure to cover both sides. Place the smothered tortilla on a plate and fill with a generous spoonful of the chicken filling mixture, then roll it up. Continue this process with the remaining tortillas.
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Pour the remaining mole sauce on top of the enmoladas and top with additional queso fresco, sesame seeds, and sliced white onion.
Nutrition (per serving)
Nutritional values are estimates from the original source.