Enmoladas (chicken mole enchiladas)

Easy to make, flavorful and comforting. These enmoladas are perfect for a quick meal.

Prep Time2

Cook Time18

Total Time20

Course: Main Course

Cuisine: Mexican

Servings: (assuming 2 pieces per serving)

Calories: 598kcal

Author: Caroline

1 ½ cups shredded chicken (1 cup is about 8oz)
1 cup mole sauce bought or homemade, as you have
½ cup chicken stock
¼ cup vegetable oil or other neutral oil eg canola for frying, approximate
6 corn tortillas
2 tablespoon Mexican crema or sour cream, slightly thinned with cream as needed, if not available
2 tablespoon queso fresco approximately
⅛ onion thinly sliced
you can also add sesame seeds, cilantro to garnish

If you have fresh chicken, then cook as you prefer and shred up (eg poach, roast). If starting with previously cooked chicken eg leftover roast meat or rotisserie chicken, warm the chicken through as you prepare the rest.
Place the mole sauce and stock in a small skillet/frying pan and warm over a medium-low heat to arm it through and thicken slightly, mixing so well combined. It should still be thick enough that it will coat the back of a spoon, but thin enough that it will drizzle (here I probably have it a little thick, though you can make a little thinner/thicker to taste without any real issue).
Warm the oil in a small skillet/frying pan, just a little wider than the tortillas over a medium heat. Once warm, cook the tortillas, one at a time, for around 2 - 3 minutes a side until gently crisp but still pliable. Drain on paper towel to remove excess oil and repeat with the rest of the tortillas.
Dip each tortilla, one at a time, in the warm mole sauce then place on a plate. Top with approximately ¼ cup (55g) chicken in a line in the middle, then either fold over or roll up. Repeat with other tortillas. Place the filled tortillas on serving plate(s), top with a little more mole sauce then garnish with a drizzle of crema, top with queso freco, thin onion slices and optionally some cilantro and/or sesame seeds. Serve immediately while warm.

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