Teresa's Recipes
Enchiladas de Mole de Olla
Immerse yourself in the vibrant flavors of Enchiladas de Mole de Olla, a cherished Mexican classic that beautifully combines the tender, shredded goodness of chicken with warm, soft corn tortillas. Each enchilada is generously bathed in a rich, velvety mole sauce, a culinary treasure that reflects centuries of tradition and cultural significance in Mexico. Often prepared for festive occasions, mole sauce is a labor of love, showcasing the complexity of Mexican cuisine. As you take a bite of these enchiladas, you'll experience a delightful harmony of flavors, complemented by the freshness of cilantro, the creaminess of avocado, and the savory touch of queso fresco. It’s more than just a meal; it's a celebration of heritage and togetherness.
Ingredients
- 2 cups, cooked and shredded Chicken breasts
- 12, preferably homemade or fresh Corn tortillas
- 2 cups, homemade or store-bought Mole sauce
- 1/2 cup, crumbled Queso fresco
- 1, sliced Avocado
- 1/4 cup, chopped Cilantro
- 1/2, thinly sliced Red onion
- 1 tablespoon (for cooking chicken, if needed) Olive oil
- 2 cloves, minced (for added flavor in chicken) Garlic
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 480
- Fat: 22g
- Carbs: 45g
- Protein: 30g
- Sodium: 550mg
- Sugar: 3g
Instructions
- Preheat the oven to 350°F (175°C).
- If cooking the chicken, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Season chicken breasts with salt and pepper, then add to the skillet. Cook until no longer pink in the center, about 6-8 minutes per side. Remove from heat, let cool, and shred the chicken.
- In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, or until pliable.
- Spread a spoonful of mole sauce on each tortilla, coating it evenly.
- Place a generous portion of shredded chicken in the center of each tortilla and roll it up tightly to enclose the filling.
- Arrange the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining mole sauce over the enchiladas, ensuring they are well covered.
- Sprinkle crumbled queso fresco generously over the top of the enchiladas.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped red onion, fresh cilantro, and sliced avocado before serving.
Tips
- For a spicier kick, consider adding diced jalapeños to the filling or mixing some chipotle powder into the mole sauce.
- Feel free to substitute the chicken with shredded beef or roasted vegetables for a vegetarian option.
- Mole sauce can be made from scratch by blending cooked chiles, spices, nuts, and chocolate. There are many regional variations, so experiment to find your favorite!