Discover the rich and flavorful world of Mexican cuisine with these Enmoladas. This dish combines the convenience of store-bought mole paste with the traditional taste of homemade chicken enchiladas. Perfect for a comforting weeknight dinner, these enchiladas feature tender shredded chicken wrapped in corn tortillas and smothered in a spicy, dark mole sauce, all topped with toasted sesame seeds for a delightful crunch.
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Ingredients
🍗 4 chicken breasts, unspecified brand
🧅 ½ onion, unspecified brand
🧄 4 garlic cloves, unspecified brand
🧂 1 tablespoon salt, unspecified brand
🍗 1 teaspoon chicken bouillon, unspecified brand
🍗 3 cups reserved chicken stock, from cooking the chicken
🍫 1 (8.25 oz) jar of mole paste, unspecified brand
🌶️ 4–6 dried chiles de árbol, unspecified brand
🌽 12 corn tortillas, unspecified brand
🌰 2 tablespoons sesame seeds, toasted, unspecified brand
Instructions
1- Cook the Chicken:
- In a large pot, combine the chicken breasts, onion, garlic cloves, salt, and chicken bouillon.
- Cover with water and bring to a gentle simmer. Cook until the chicken is fully cooked and tender, about 20 minutes.
2- Shred Chicken & Reserve Stock:
- Remove the chicken from the pot and let it cool slightly.
- Shred it into bite-sized pieces. Reserve 3 cups of the cooking stock for the sauce.
3- Prepare Chiles de Árbol:
- Soak the dried chiles de árbol in hot water for 10 minutes to soften them.
- Drain and set aside.
4- Blend the Sauce:
- In a Nutri Ninja blender, combine the jar of mole paste, reserved chicken stock, and softened chiles de árbol.
- Blend until the mixture is smooth.
5- Cook the Mole Sauce:
- Pour the blended sauce into a non-stick pot and cook over medium heat.
- Stir continuously with a wooden spoon until the sauce begins to boil and darkens in color.
6- Adjust Sauce Consistency:
- Taste the sauce and adjust seasoning as necessary.
- Continue to cook until the sauce thickens to the desired consistency.
7- Assemble Enmoladas:
- Warm the corn tortillas to make them pliable.
- Fill each tortilla with shredded chicken, then roll them tightly.
8- Roll and Plate:
- Arrange the rolled tortillas on a serving plate, typically three per person.
9- Garnish and Serve:
- Pour the hot mole sauce generously over the rolled tortillas.
- Garnish with toasted sesame seeds. Serve immediately.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories, Proteins, Fats, Carbohydrates: Not specified
Equipment: Pot (non-stick, for simmering) - unspecified brand, Nutri Ninja blender, Wooden spoon, Measuring cups, Serving plate (generic white)
Cooking Tips
- Use chicken stock from the simmering process to ensure the mole has depth of flavor.
- Adjust the number of chiles de árbol to suit your spice preference.
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YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine