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Enchiladas de Mole
Enchiladas de Mole is a beloved dish from the heart of Mexican cuisine, celebrated for its rich, complex flavors and vibrant presentation. Traditionally served at festive occasions, this dish consists of soft corn tortillas filled with tender, shredded chicken and generously smothered in a luscious mole sauce, made from a blend of spices, chocolate, and chilies. Topped with crumbled queso fresco and fresh cilantro, each bite is a delightful explosion of flavor that pays homage to the culinary heritage of Mexico.
Ingredients
- Chicken breasts
- 2 cups, cooked and shredded
- Corn tortillas
- 12, small
- Mole sauce
- 2 cups
- Vegetable oil
- 2 tablespoons
- Onion
- 1, chopped
- Garlic
- 2 cloves, minced
- Ground cumin
- 1 teaspoon
- Ground cinnamon
- 1/2 teaspoon
- Salt
- to taste
- Pepper
- to taste
- Fresh cilantro
- for garnish
- Queso fresco
- 1 cup, crumbled
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Mix well and cook for another 5 minutes to allow the flavors to meld.
- While the chicken mixture is cooking, warm the corn tortillas in a separate skillet or in the oven until soft and pliable.
- Spread a spoonful of mole sauce on each tortilla, covering the entire surface.
- Place a portion of the chicken mixture in the center of each tortilla and roll it up tightly, ensuring the filling is enclosed.
- Arrange the rolled enchiladas in a baking dish, seam side down. Pour the remaining mole sauce generously over the top.
- Sprinkle the crumbled queso fresco over the enchiladas.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and slightly golden.
- Garnish with fresh cilantro before serving to add a burst of color and freshness.
Tips
- For a vegetarian version, substitute shredded chicken with sautéed mushrooms or jackfruit.
- Feel free to adjust the level of heat in the mole sauce by selecting milder or spicier varieties.
- Serve with a side of Mexican rice and black beans for a complete meal.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 400 Fat: 20g Carbs: 30g Protein: 25g Sodium: 600mg Sugar: 5g
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