Enmoladas (Chicken Mole Enchiladas) Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
12 Enmoladas
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Calories
197 kcal
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Course
Main Course
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Cuisine
Mexican
Enmoladas (Chicken Mole Enchiladas) Recipe
Description
This recipe for Enmoladas uses pre-made mole sauce combined with chicken stock and bouillon to create a rich, thick sauce simmered for about 10 minutes. Corn tortillas are quickly fried until just soft and flexible, avoiding becoming stiff. Shredded chicken is seasoned simply and kept warm before assembling the dish.
Each tortilla is coated with the mole sauce, filled with chicken, and rolled or folded. The mole imparts a complex, savory quality supported by the combination of chicken stock and seasonings. The frying provides slight crispness while maintaining pliability for wrapping.
The final dish is garnished with sesame seeds, Mexican crema, queso fresco, and raw onion slices for added richness, creaminess, and a sharp bite. This preparation makes a satisfying main course balancing mole’s deep flavors with the mildness of shredded chicken and the softness of tortillas.
You can prepare the chicken ahead or use cooked rotisserie chicken for convenience. The frying should be brief to keep tortillas flexible. Season mole sauce to taste with salt and pepper before assembling. The toppings offer traditional accompaniments that complement the mole.
Ingredients
- 2 .5 oz boxes Doña Maria mole sauce
- 1 cup chicken stock
- 1 Tablespoon chicken bouillon
- salt to taste
- black pepper to taste
- 12 corn tortillas
- ½ cup vegetable oil or more, enough to fry the tortillas
- 2 chicken breast shredded, cooked, home cooked or store bought rotisserie
Toppings
- sesame seeds
- Mexican crema or sour cream
- queso fresco crumbled
- white onion slices
Instructions
Make the sauce
- In a wide skillet or pot, add the mole sauce, chicken stock and chicken bouillon.
- Simmer over low medium heat for 10 minutes (uncovered) or until sauce has thickened up. Taste for seasoning and add salt and pepper according to taste.
Make the enchiladas
- Keep the cooked shredded chicken warm in a pot or microwave. Season with salt and pepper according to taste.
- Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section).
- As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
- To assemble the enmoladas, place the tortillas on the serving plate and spoon some sauce on it and spread. (Note: or you can dip each tortilla into the warm sauce if you prefer).
- Fill the tortillas with about ¼ cup of shredded chicken and either fold the tortilla like a taco or roll them. Spoon mole sauce on top of the rolled tortillas until they're completely covered.
- Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
- Serve and eat immediately while warm.
Notes
- Cook or shred chicken ahead of time or use rotisserie chicken to save preparation time.
- Fry tortillas briefly to maintain pliability for folding; avoid over-frying.
- Adjust salt and pepper in mole sauce to taste after simmering for best flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Enmoladas
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1entomatada | |
| Calories | 197kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 358mg | 15% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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