Chicken Mole Enchiladas — Enmoladas de Pollo
Mexican corn tortillas dipped in rich mole sauce of dried chiles, chocolate, almonds, and spices, filled with shredded poached chicken and rolled, finished with sesame seeds, crema, and queso fresco.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach chicken thighs with salt, bay leaves, and onion piece in water 15 minutes until opaque. Drain, reserve 600ml liquid, shred finely. Toast ancho and guajillo chiles 30 seconds per side until pliable, soak 8 minutes. Toast almonds and sesame seeds 2 minutes until golden. Chop tomatoes, onion, garlic. Slice onion rings and chop cilantro.
Bloom
Heat 1/4 cup oil in a large skillet over medium-high 1 minute. Blend drained chiles, tomatoes, mole onion, garlic, nuts, seeds, cinnamon, cloves, pepper, salt, and 240ml chile soaking liquid until very smooth. Strain into hot oil, cook 5 minutes stirring until deep mahogany.
Simmer
Add chopped chocolate and 600ml reserved poaching liquid to mole. Reduce over medium-low 10 minutes, stirring constantly, until sauce coats a spoon richly and thickens.
Wrap
Warm tortillas in a dry skillet 15 seconds per side. Pass each tortilla through simmering mole to coat both sides. Fill with shredded chicken and roll loosely. Nestle seam-side down into mole skillet.
Finish
Spoon mole over rolled enmoladas, warm over medium-low 2 minutes until heated through and mole clings to tortillas.
Plate
Transfer enmoladas to plates (3 per serving), drizzle with crema, scatter with toasted sesame seeds, crumbled queso fresco, onion rings, and fresh cilantro. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.