Easy Chicken Mole Enchiladas (Print View)
Corn tortillas filled with chicken, covered in mole sauce, and finished with cheese and onion.
# What You'll Need:
→ For the enmoladas
01 -
16 corn tortillas
02 -
8 ounces queso fresco, crumbled
03 -
2/3 cup white onion, finely diced
04 -
1/2 small white onion, thinly sliced
05 -
3 tablespoons toasted sesame seeds
06 -
vegetable oil, for frying
→ For the mole sauce
07 -
1 small jar mole Doña Maria (4.4 ounces)
08 -
2 1/2 cups chicken broth
09 -
1/4 tablet Abuelita chocolate or dark chocolate
10 -
1 teaspoon brown sugar
11 -
1/2 teaspoon ground cinnamon
→ For the filling
12 -
1 1/2 pounds chicken thighs or drumsticks
13 -
1/2 tablespoon dried oregano
14 -
1/2 medium white onion
15 -
1 garlic clove, unpeeled
16 -
salt, to taste
# Directions:
01 -
Place chicken thighs or drumsticks in a large pot, cover with water, and add dried oregano, half a white onion, unpeeled garlic clove, and salt. Bring to a boil, reduce heat, and simmer until the chicken is very tender, about 1 hour. Skim off any foam that forms during cooking.
02 -
Remove the cooked chicken pieces from the pot. Strain and reserve the broth for later use. Let the chicken cool, then shred it into bite-sized pieces and cover until ready to use.
03 -
Combine mole paste, 2 1/2 cups reserved chicken broth, Abuelita chocolate, brown sugar, and ground cinnamon in a medium saucepan. Bring to a gentle simmer over medium heat, whisking continuously until chocolate melts and sauce is smooth and slightly thickened, about 5 minutes. Adjust seasoning if needed and remove from heat.
04 -
In a small bowl, combine 1 cup crumbled queso fresco with the diced white onion. Set aside for assembling.
05 -
Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Working in batches, briefly fry each corn tortilla until just pliable, about 5-10 seconds per side. Transfer to a paper towel-lined plate to absorb excess oil.
06 -
Working one at a time, dip each warm tortilla into the mole sauce, ensuring both sides are evenly coated.
07 -
Place coated tortilla on a plate. Spoon shredded chicken across the center, then sprinkle with some cheese-onion mixture. Roll up the tortilla or fold in half and transfer to a serving dish. Repeat until all tortillas are filled.
08 -
Ladle extra mole sauce over rolled enmoladas. Top with sliced onions, reserved cheese-onion blend, and a generous sprinkle of toasted sesame seeds.
09 -
Serve immediately while warm.
# Notes:
01 -
Briefly frying the tortillas prevents them from breaking apart when dipped in the mole sauce.
02 -
Use leftover cooked chicken or rotisserie chicken for a faster preparation.