Mole enchiladas, also known as enmoladas, are a traditional Mexican dish that beautifully showcases the cultural blending of the colonial era. This dish features corn tortillas filled with shredded chicken, smothered in rich mole poblano sauce, and topped with fresh cheese and sesame seeds. It's an easy-to-make recipe that brings the authentic flavors of Mexico to your table, perfect for surprising your family with a classic and delicious meal.
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Place the chicken breasts in a pot with the onion and salt. Cook until the chicken is fully done.
Allow the chicken to cool slightly, then shred it into small pieces.
In a skillet, toast the sesame seeds over low heat without adding oil. Once toasted, set them aside.
Heat the mole poblano in a pot. If it is too thick, thin it out by adding a little chicken broth.
Lightly fry the corn tortillas in a skillet with hot oil. Remove and place them on absorbent paper to drain excess oil.
Add a bit of mole poblano and shredded chicken to each tortilla, then roll them up to form enchiladas.
If you prefer a spicier mole, you can add a pinch of chili powder while heating the sauce.
Use freshly made tortillas for the best flavor and texture.
Thin the mole sauce gradually to achieve your desired consistency.
Serve the enchiladas immediately after preparing to enjoy them warm and fresh.
Can I use store-bought mole poblano?
Yes, store-bought mole poblano works perfectly for this recipe. Just ensure to adjust the consistency by adding chicken broth if needed.
What can I use as a substitute for fresh cheese?
You can substitute fresh cheese with queso fresco, feta, or even shredded mozzarella for a similar taste and texture.
Can I make this dish vegetarian?
Yes, you can replace the chicken with sautéed vegetables or beans to make vegetarian mole enchiladas.
How do I store leftover mole enchiladas?
Store leftover enchiladas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving.
Can I prepare the components in advance?
Yes, you can cook and shred the chicken, prepare the mole sauce, and toast the sesame seeds in advance. Assemble the enchiladas just before serving.
