Enmoladas

Discover the rich and flavorful world of Mexican cuisine with these Enmoladas. This dish combines the convenience of store-bought mole paste with the traditional taste of homemade chicken enchiladas. Perfect for a comforting weeknight dinner, these enchiladas feature tender shredded chicken wrapped in corn tortillas and smothered in a spicy, dark mole sauce, all topped with toasted sesame seeds for a delightful crunch.

Ingredients

🍗 4 chicken breasts, unspecified brand
🧅 ½ onion, unspecified brand
🧄 4 garlic cloves, unspecified brand
🧂 1 tablespoon salt, unspecified brand
🍗 1 teaspoon chicken bouillon, unspecified brand
🍗 3 cups reserved chicken stock, from cooking the chicken
🍫 1 (8.25 oz) jar of mole paste, unspecified brand
🌶️ 4–6 dried chiles de árbol, unspecified brand
🌽 12 corn tortillas, unspecified brand
🌰 2 tablespoons sesame seeds, toasted, unspecified brand

Instructions

1- Cook the Chicken:

• In a large pot, combine the chicken breasts, onion, garlic cloves, salt, and chicken bouillon.
• Cover with water and bring to a gentle simmer. Cook until the chicken is fully cooked and tender, about 20 minutes.

2- Shred Chicken & Reserve Stock:

• Remove the chicken from the pot and let it cool slightly.
• Shred it into bite-sized pieces. Reserve 3 cups of the cooking stock for the sauce.

3- Prepare Chiles de Árbol:

• Soak the dried chiles de árbol in hot water for 10 minutes to soften them.
• Drain and set aside.

4- Blend the Sauce:

• In a Nutri Ninja blender, combine the jar of mole paste, reserved chicken stock, and softened chiles de árbol.
• Blend until the mixture is smooth.

5- Cook the Mole Sauce:

• Pour the blended sauce into a non-stick pot and cook over medium heat.
• Stir continuously with a wooden spoon until the sauce begins to boil and darkens in color.

6- Adjust Sauce Consistency:

• Taste the sauce and adjust seasoning as necessary.
• Continue to cook until the sauce thickens to the desired consistency.

7- Assemble Enmoladas:

• Warm the corn tortillas to make them pliable.
• Fill each tortilla with shredded chicken, then roll them tightly.

8- Roll and Plate:

• Arrange the rolled tortillas on a serving plate, typically three per person.

9- Garnish and Serve:

• Pour the hot mole sauce generously over the rolled tortillas.
• Garnish with toasted sesame seeds. Serve immediately.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories, Proteins, Fats, Carbohydrates: Not specified
Equipment: Pot (non-stick, for simmering) - unspecified brand, Nutri Ninja blender, Wooden spoon, Measuring cups, Serving plate (generic white)

Cooking Tips

• Use chicken stock from the simmering process to ensure the mole has depth of flavor.
• Adjust the number of chiles de árbol to suit your spice preference.

#enmoladas #mexicanfood #mole #enchiladas #comfortfood

YouTube channel - No Way José Cuisine: https://www.youtube.com/@NoWayJoseCuisine

#nowayjosecuisine

Enmoladas