Enmoladas (mole enchiladas)
These enmoladas (chicken mole enchiladas) are made with fried corn tortillas filled with tender delicious shredded chicken, crumbled queso fresco and onion, topped with more crumbled cheese, sesame seeds and sliced onion. A delicious savory meal perfect for any occasion.
Ingredients
Mole sauce
- 8.25 oz Doña María mole paste
- 3 cups low sodium chicken broth (more as needed)
- salt to taste (optional)
Filling
- 3-4 cups shredded chicken (store-bought or homemade)
- 16-18 corn tortillas
- 1 small chopped onion
- 2 cups crumbled queso fresco
- 2 tablespoon vegetable oil (more as needed)
Topping
- 2 tablespoon sesame seeds (toasted)
- ⅓-1/2 cup sliced onions
- 1 cup crumbled queso fresco
Instructions
- In a medium saucepan add the mole paste and 3 cups of chicken broth. Stir frequently to help dissolve the paste. Bring to a light boil and simmer for five minutes. You can add salt to taste if using no salt chicken broth or low sodium chicken broth.
- In a small frying pan toast about 2 tablespoons of sesame seeds for a couple minutes and set aside.
- In a frying pan add about 2 tablespoons (and more as needed to coat all the tortillas) of oil and heat on medium high heat. Add the corn tortillas for a few seconds on each side, flipping them carefully with tongs to prevent from tearing. Then set aside on top of napkins or paper towels to remove any excess oil.
- If mole sauce has been sitting at room temperature for too long it will thicken up, you can stir in more chicken broth to thin out a bit. Transfer about one cup of the mole sauce to a deep bowl, big enough to dip the corn tortillas. You will be working in batches, so add more sauce as needed to the bowl. Using tongs dip your corn tortillas in the mole sauce bowl. Flip both sides to coat them with the sauce and transfer to a plate.
- Heat your shredded chicken in the microwave for about 60-90 seconds to warm up.
- Add in your filling, shredded chicken, onion and crumbled cheese and roll the tortilla or you can fold in half. This process is done fairly quickly to prevent them from getting cold. Place your rolled on enmoladas in a serving platter or serving plate.
- Add the toppings: Top with sliced onions, crumbled queso fresco or cotija cheese and toasted sesame seeds.
- This enmolada recipe makes about 16-18 enmoladas. If you have leftover sauce you can pour more sauce over the enmoladas after they have been rolled.
Notes
*Mole sauce: If using a prepared store-bought mole sauce skip step 1.
* Queso fresco can be substituted with cotija cheese, or feta cheese if you can't find queso fresco in your local store.
*Right before assembling the enmoladas if the sauce has been sitting too long at room temperature it will thicken up - stir in 2 tablespoons-¼ cup of chicken broth to thin it up a bit.
*Mexican chocolate tablets: You will commonly see Mexican chocolate tablets added to the mole sauce. This does not needed, but you can melt in a ¼ tablet to the sauce if you prefer.
*Chicken: Leftover chicken or store-bought rotisserie chicken work great for this recipe.
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