Enmoladas (Chicken Mole Enchiladas): Mexican Delight in Just 35 Minutes!
Enmoladas are a delicious twist on traditional enchiladas, featuring shredded chicken, queso fresco, and a rich mole sauce. This quick and easy recipe uses store-bought mole paste for convenience, making it perfect for a flavorful weeknight dinner. Ready in just 35 minutes, these enchiladas are topped with sesame seeds, queso fresco, and sliced onions for an authentic Mexican experience.
Ingredients
- Shredded chicken
- Mole paste
- Chicken broth
- Mexican chocolate
- Corn tortillas
- Queso fresco
- Sesame seeds and white onion
Instructions
- Make the Mole Sauce: In a saucepan, whisk the mole paste with chicken broth until smooth. Add a piece of Mexican chocolate, salt, and pepper, and let it simmer until thick and glossy.
- Prepare the Filling: Mix shredded chicken with diced onion and crumbled queso fresco.
- Fry the Tortillas: Lightly fry each tortilla in oil for a few seconds to make them pliable.
- Assemble: Dip each tortilla in the mole sauce, fill with the chicken mixture, roll it up, and place it seam-side down on a plate.
- Top and Serve: Drizzle more mole sauce over the top, then sprinkle with queso fresco, sesame seeds, and sliced onions.
Notes
- Storage: Enmoladas can be stored in the fridge for up to 5 days or frozen for up to 3 months. For best results, store the mole sauce separately to maintain the texture of the tortillas.
- Reheating: Reheat in the microwave for 2-3 minutes or in the oven at 350°F for 20-30 minutes if frozen.
- Tortilla Tip: Use sturdy corn tortillas to prevent breaking when rolling.