Mexican•comfort

Enmoladas (Chicken Mole Enchiladas)

Make Enmoladas with this simple recipe in 30 minutes or less! Corn tortillas are coated with an easy mole sauce plus your favorite filling.

Ingredients

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1
Make the sauce
2
In a wide skillet or pot, add the mole sauce, chicken stock and chicken bouillon.
3
Simmer over low medium heat for 10 minutes (uncovered) or until sauce has thickened up. Taste for seasoning and add salt and pepper according to taste.
4
Make the enchiladas
5
Keep the cooked shredded chicken warm in a pot or microwave. Season with salt and pepper according to taste.
6
Add about ¼ cup of oil to a small or medium skillet. Heat on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried (See notes section).
7
As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
8
To assemble the enmoladas, place the tortillas on the serving plate and spoon some sauce on it and spread. (Note: or you can dip each tortilla into the warm sauce if you prefer).
9
Fill the tortillas with about ¼ cup of shredded chicken and either fold the tortilla like a taco or roll them. Spoon mole sauce on top of the rolled tortillas until they're completely covered.
10
Sprinkle with sesame seeds, drizzle with crema and top with crumbled queso fresco and sliced onions.
11
Serve and eat immediately while warm.