Chicken Mole Enchiladas Dish (Print Version)
# Ingredients:
→ For enmoladas
01 -
16 corn tortillas (homemade or store-bought)
02 -
½ lb queso fresco or any fresh farmer's cheese
03 -
⅔ cup diced white onion
04 -
½ small sliced onion
05 -
3 Tbsp toasted sesame seeds
06 -
Oil for frying
→ For the mole sauce
07 -
1 small jar Mole Doña Maria (4.4 oz/125 g)
08 -
2 ½ cups chicken broth from cooking chicken
09 -
¼ tablet Abuelita chocolate or dark chocolate
10 -
1 tsp brown sugar
11 -
½ tsp powdered cinnamon
→ For the filling
12 -
1 ½ lb chicken thighs or drumsticks
13 -
½ Tbsp oregano
14 -
½ medium onion
15 -
1 garlic clove (skin on)
16 -
Salt to taste
# Instructions:
01 -
Place chicken in a pot with plenty of water. Add oregano, onion, garlic, and salt. Cook until tender, about 1 hour. Remove chicken and strain the broth. Allow chicken to cool, shred it, and set broth aside.
02 -
Place mole paste in a medium pan with 2 ½ cups of chicken cooking broth, chocolate, and cinnamon powder. Simmer for 5 minutes while stirring, until the sauce thickens to a gravy-like texture. Adjust seasonings if needed and turn off the heat.
03 -
In a small bowl, mix 1 cup of crumbled cheese and diced onion. Set aside.
04 -
Heat ½ inch of oil in a frying pan. Lightly fry the tortillas on both sides, then place them on a paper-lined plate to absorb excess oil.
05 -
Dip a tortilla in warm mole sauce until coated on both sides. Place it on a plate, add shredded chicken, and top with the onion and cheese mixture. Roll or fold the tortilla and transfer to a serving plate. Repeat until all tortillas are used.
06 -
Pour more mole sauce over the enmoladas and spread it evenly. Top with sliced onions, additional cheese, and toasted sesame seeds. Serve immediately.
# Notes:
01 -
Mole sauce thickens as it cools; reheat with a splash of chicken broth to loosen it.
02 -
For a lighter variation, warm tortillas on a skillet instead of frying.
03 -
If tortillas break when coated in sauce, fry them a bit longer.
04 -
Dipping tortillas directly in the mole sauce ensures juicier enchiladas, as the sauce absorbs inside.