'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
- For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
- To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
ENMOLADAS (CHICKEN ENCHILADAS MADE WITH MOLE POBLANO)
I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here: http://nibblesandfeasts.com/2011/05/nestle-kitchens-enmoladas-de-la/
Provided by Tea Girl
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
- Put mixture in large saucepan. Add Abuelita chocolate.
- Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
- Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
- Fill dipped tortillas evenly with cheese; roll and place in serving dish.
- Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.
Nutrition Facts : Calories 151.7, Fat 10.2, SaturatedFat 4.2, Cholesterol 0.1, Sodium 195.7, Carbohydrate 16.4, Fiber 3.7, Sugar 0.6, Protein 3.2
CHICKEN ENCHILADAS WITH MOLE SAUCE
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h55m
Yield 4
Number Of Ingredients 26
Steps:
- Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
- Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
- Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
- Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
- Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
- Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
- Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.
Nutrition Facts : Calories 738.8 calories, Carbohydrate 77.7 g, Cholesterol 100.8 mg, Fat 34.8 g, Fiber 13.6 g, Protein 35.4 g, SaturatedFat 13 g, Sodium 2707 mg, Sugar 23.5 g
BAKED SHRIMP ENCHILADAS WITH MOLE SAUCE
This is an oven-baked version of recipe #316377, which uses the grill. I have also changed some ingredient amounts for personal tastes (more filling and sauce). I used Sharon123's Recipe #240822 for the mole.
Provided by noway
Categories Black Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Boil shrimp for 3-4 minutes. Let cool and peel.
- Preheat oven to 350°F.
- Combine mole, chocolate, and oil in a small saucepan over low heat, stirring frequently to make sure chocolate doesn't burn. Keep warm while preparing shrimp filling.
- Combine shrimp, chopped jalapenos, onion, black beans, garlic powder, and paprika.
- Spread thin layer of mole mix onto one side of tortilla.
- Place 1/6 of shrimp filling onto the mole side of the tortilla and wrap up.
- Place in 9x13 baking dish that has been sprayed with cooking spray.
- Repeat with remaining 5 tortillas.
- Pour remaining mole sauce over enchiladas and distribute sauce evenly.
- Sprinkle monterey jack cheese on top.
- Bake uncovered at 350F for 30 minutes.
- Top with romaine, tomatoes, and queso fresco.
Nutrition Facts : Calories 692.5, Fat 25.8, SaturatedFat 7.4, Cholesterol 68.2, Sodium 947, Carbohydrate 89.1, Fiber 12.1, Sugar 11.6, Protein 27.2
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THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (5)Total Time 30 minsCategory Main CourseCalories 214 per serving
- Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
- Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
- Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
ENMOLADAS - MEXICAN ENMOLADAS WITH TURKEY | HANK SHAW
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5/5 (3)Category Appetizer, Main CourseCuisine MexicanCalories 506 per serving
- 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.
- 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.
- 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 -- 600F 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.
- 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.
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