Mexican•comfort

Enmoladas

Enmoladas (chicken mole enchiladas) are enchiladas stuffed with shredded chicken, onion, and queso fresco and topped with a mole sauce.

Ingredients

Quantities are shown as originally provided.

1 (8.25-ounce) jar Doña Maria mole paste
3 cups chicken broth
12 grams Mexican chocolate ((about ⅛ tablet of Abuelita brand Mexican chocolate))
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 cups cooked shredded chicken ((about 1 ½ pounds))
1 cup queso fresco, (crumbled)
½ medium white onion, (finely diced)
12 corn tortillas
¼ cup vegetable oil, (plus more as needed)
Queso fresco
Thinly sliced white onions
Sesame seeds

1
Make the mole sauce. Add the mole paste and broth to a medium sauce pan over medium heat. Whisk until the paste has fully dissolved.
2
Add the Mexican chocolate, salt, and black pepper. Whisk until all the ingredients are dissolved and the mole sauce has a thick, gravy-like consistency. Set aside.
3
Prepare the filling. Add the shredded chicken, queso fresco, and onion in a large bowl. Toss lightly to combine and set aside.
4
Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 5 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
5
Assemble the enmoladas by dipping each fried tortilla into the mole sauce, making sure to cover both sides. Place the smothered tortilla on a plate and fill with a generous spoonful of the chicken filling mixture, then roll it up. Continue this process with the remaining tortillas.
6
Pour the remaining mole sauce on top of the enmoladas and top with additional queso fresco, sesame seeds, and sliced white onion.