Teresa's Recipes
Enchiladas de Mole Almendrado
Drift away on a gastronomic journey to Mexico with these delectable Enchiladas de Mole Almendrado. This traditional dish, rooted in rich Mexican culture, is a symphony of flavors featuring corn tortillas brimming with succulent shredded chicken, bathed in a velvety almond mole sauce. Each bite makes you feel like you're partaking in a timeless culinary tradition right in your kitchen.
Ingredients
- 1/4 cup, finely chopped Fresh cilantro
- 1 cup, crumbled Queso fresco
- to taste Salt and pepper
- 2 cups Chicken broth
- 1 cup, toasted and finely ground Almonds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground cinnamon
- 4 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 tablespoons Vegetable oil
- 2 cups Almond mole sauce
- 12 Corn tortillas
- 2 large, cooked and shredded Chicken breasts
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Calories: 500
- Fat: 30g
- Carbs: 40g
- Protein: 25g
- Sodium: 600mg
- Sugar: 10g
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sauté until they soften and release their fragrance, about 5 minutes.
- Stir in the ground cinnamon, cloves, cumin, and coriander, mixing well to ensure the spices evenly coat the onions and garlic.
- Pour in the almond mole sauce and chicken broth, stirring well until the sauce is heated through. This blend creates a rich, creamy base for your enchiladas.
- Fold in the shredded chicken, ensuring it's well coated with the sauce. Let it simmer for about 5 minutes for the flavors to meld.
- Preheat your oven to 350°F (175°C). Meanwhile, warm the corn tortillas in a dry skillet or microwave until they become pliable.
- Spoon a generous helping of the chicken and mole mixture onto each tortilla, roll it up tightly, and place seam-side down in a baking dish.
- Drizzle any remaining mole sauce over the enchiladas. This ensures they stay juicy and flavorful.
- Bake in the preheated oven for 20 minutes, or until they're heated through and the flavors have had time to develop fully.
- Garnish with a sprinkle of crumbled queso fresco and a scattering of fresh cilantro before serving. Enjoy this taste of Mexican heritage right from your kitchen!
Tips
- For an authentic touch, make your own mole sauce. It's a labor of love, but well worth the effort.
- A squeeze of fresh lime juice just before serving adds a dash of freshness that complements the rich mole sauce.