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Mexican Enmoladas
5 from 6 votes

Mexican Enmoladas

Enmoladas are very easy to make if you have all the elements on hand: filling, tortillas and mole. It's usually a weeknight meal after you made the mole on the weekend. Since these are not baked, you want to have everything ready do you can roll your enmoladas quickly and serve, so it all stays hot.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 506 kcal
Course: Main Course, Appetizer
Cuisine: Mexican

Ingredients

  • 3 cups mole sauce any kind
  • 1 pound turkey shredded, leftover, or chicken or pork
  • salt
  • 3 tablespoons cilantro optional, chopped, fresh
  • 12 corn tortillas
  • 1/4 cup vegetable oil optional, or lard
  • 1/2 cup cotija cheese or other cheese to top enmoladas

Instructions

    Cup of Yum
  1. Preheat the oven to "warm." Set your dinner plates in the oven. Start by heating up the mole in a pot over low heat. You want to thin it to the consistency of melted ice cream. If it's too thick, add some broth. Keep it warm for now.
  2. Shred the meat (I used wild turkey thighs) and set them in an ovenproof bowl. Sprinkle some salt over them and mix in the chopped cilantro, if using. Ladle some mole over the meat and mix well. Set this in the warm oven.
  3. You need to make your tortillas pliable. There are two ways to do this. You can simply set them on a ragingly hot comal or heavy pan -- 600°F is not too hot -- for a few seconds per side to get them soft, or you can heat the vegetable oil or lard over medium heat and pass the tortillas through the hot oil for just a few seconds. Don't leave them too long or you'll make tostadas. I prefer the oil-free method. Either way, you need to keep your tortillas hot, so put them in foil if you fried them, or in a tortilla warmer or wrapped in towels if you just heated them up.
  4. OPTIONAL: You can get more mole flavor by dipping the warm tortillas into thinned mole before rolling them. I do this for normal enchiladas, but not for enmoladas. That said, many people do dip their tortillas. To do so, ladle out some more mole from the pot and thin it with broth until it's just a touch thicker than the broth. Dip your tortillas in that quickly, shake off the excess, then fill them.
  5. Turn the heat up on your mole pot until it's bubbling gently. Get your plates ready and pull the meat from the oven, too. Working quickly, fill three tortillas with the meat mixture and set them, seam side down, on the warm plates. Top with the mole sauce and crumbled cheese and serve. Repeat with the remaining plates and tortillas.

Notes

  • NOTE: You can make these vegetarian by filling them with cooked beans and rice, or pickled nopales.

Nutrition Information

Calories 506kcal (25%) Carbohydrates 51g (17%) Protein 42g (84%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 140mg (47%) Sodium 1922mg (80%) Potassium 428mg (9%) Fiber 8g (32%) Sugar 13g (26%) Vitamin A 1344IU (27%) Vitamin C 4mg (4%) Calcium 171mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 506

% Daily Value*

Calories 506kcal 25%
Carbohydrates 51g 17%
Protein 42g 84%
Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 140mg 47%
Sodium 1922mg 80%
Potassium 428mg 9%
Fiber 8g 32%
Sugar 13g 26%
Vitamin A 1344IU 27%
Vitamin C 4mg 4%
Calcium 171mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.