Chicken Enmoladas
Every Mexican food lover’s dream come true!
In Mexico there are several ways to make dishes with tortillas that date back from the Aztecs and most commonly knowns are enchiladas. “En” is a prefix and it means “in/covered of” and “chilada” refers to “chile” sauce. There are many variations, the most common are entomatadas (in tomato sauce), enmoladas (in mole sauce) and enfrijoladas (in bean sauce).
Our recipe for Enmolada is thick and rich with the most incredible deep flavor. The ingredients are simple but taste so incredibly unique and oh so delicious! The tomatoes, green chilis, garlic, chipotle in adobo sauce, balance it so well!
Ingredients
Mole Ingredients
- Tortillas - White Corn Casera cut into strips/small pieces
- El Cielo - Pasilla Chile Powder 100g
- 1 Tbsp El Cielo - Chiles Chipotles in Adobo 215g
- 1 Small Onion (1 cup diced)
- 3 cloves Garlic, chopped
- 1 tsp Olive Oil
- 1 cup chicken broth
- 14-15 oz Tomato Sauce
- 4 oz green chilis
- 3 Tbsp smooth peanut butter
- 2 tsp chili powder
- 1/2 tsp Cinnamon
- 1/2 tsp Dried Oregano
- 1/2 tsp Salt
- 3 Tbsp Unsweetened chocolate, chopped
Other Ingredients
- TORTILLAS - WHITE CORN CASERA (total of 14 needed including the 2 for the sauce)
- 2 cups shredded chicken breasts
- 16-20 oz Shredded Cheddar Cheese
Method
- Peel and dice the onion and garlic.
- Fine chop the chocolate.
- Slice the tortillas.
- To a preheated hot pan, add the olive oil, onions, and garlic. Turn the heat to medium and cook until it gets brown. Cook for 5 minutes until translucent.
- Add the other sauce ingredients and cook, stirring just until the chocolate melts and everything is combined.
- Add Sliced tortillas to mole in pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blends consistently.
- Transfer the sauce to a blender and puree until smooth. Then return the sauce to the pan and simmer on low for 10 minutes.
- Transfer the sauce to a bowl, leaving a very small amount still coating the pan for the chicken.
- Pureed mole sauce being poured from blender to pan for Chicken Mole Enchiladas. The Mole sauce has unsweetened chocolate, tomatoes, green chilis, garlic, adobo sauce, and spices blend harmoniously!
- To the same pan with a bit of mole still left behind, add the shredded chicken and mix with the mole.
- Add the shredded chicken in pan mixed with a little mole sauce.
Bake your Enchiladas:
- Preheat the oven to 400 F degrees.
- Assemble your enchiladas by placing a small amount of the chicken and then topping with shredded cheddar.
- Roll and place in a casserole dish.
- Then pour the mole over top.
- Sprinkle more shredded cheddar over top. Bake in the oven for 8-10 minutes.
Enjoy and have an amazing Christmas dinner!
