Enchiladas de Mole Poblano Con Pollo

Name: Enchiladas de Mole Poblano Con Pollo
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Chicken breasts', 'amount': '2 cups, cooked and shredded'}; {'ingredient': 'Corn tortillas', 'amount': '10-12'}; {'ingredient': 'Mole poblano sauce', 'amount': '2 cups'}; {'ingredient': 'Vegetable oil', 'amount': '2 tablespoons'}; {'ingredient': 'Onion', 'amount': '1, chopped'}; {'ingredient': 'Garlic', 'amount': '2 cloves, minced'}; {'ingredient': 'Ground cumin', 'amount': '1 teaspoon'}; {'ingredient': 'Ground cinnamon', 'amount': '1/2 teaspoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Pepper', 'amount': 'to taste'}; {'ingredient': 'Fresh cilantro', 'amount': 'for garnish'}; {'ingredient': 'Queso fresco', 'amount': '1 cup, crumbled'}

Indulge in the rich and complex flavors of Enchiladas de Mole Poblano Con Pollo, a traditional Mexican dish that brings together tender, shredded chicken enveloped in warm corn tortillas, all drenched in a velvety mole poblano sauce. This sauce, a labor of love, combines chocolate, chilies, and an array of spices, creating a symphony of flavors that dance on your palate. Perfect for family gatherings or special occasions, this dish is as comforting as it is delicious, with roots tracing back to the culinary traditions of Puebla, Mexico.

Servings: 4-6

Ingredients

Chicken breasts (2 cups, cooked and shredded)
Corn tortillas (10-12)
Mole poblano 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

Preheat your oven to 350°F (175°C).
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Stir in the shredded chicken, ground cumin, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
Warm the corn tortillas in a separate skillet or wrap them in foil and heat them in the oven for a few minutes until pliable.
Spread a spoonful of mole poblano sauce on each tortilla, then place a portion of the chicken mixture in the center of each tortilla. Roll them up tightly.
Arrange the rolled enchiladas in a baking dish, seam side down. Pour the remaining mole poblano sauce generously over the top.
Sprinkle the crumbled queso fresco over the enchiladas.
Bake in the preheated oven for 25-30 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.

Dietary Information

Servings: 4-6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 30 minutes • Calories: 450 • Fat: 22g • Carbs: 45g • Protein: 25g • Sodium: 600mg • Sugar: 4g

Enchiladas de Mole Poblano Con Pollo

Servings: 4-6

Ingredients

Instructions

Dietary Information

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