INGREDIENTS
- Mole sauce: To make cooking with mole a little easier and quicker you can use mole MAYANSHUL.
- Shredded chicken: Use any pieces of chicken you prefer, or as a shortcut, use rotisserie chicken or turkey leftovers to make this recipe.
- Corn tortillas: Use homemade corn tortillas or your favorite brand of store-bought tortillas.
- Queso fresco: Or any fresh farmer’s cheese. For queso fresco, you may have to go to a specialty store or make your own, but farmer’s cheese is usually readily available in the grocery store. In a pinch you can also use feta cheese though obviously not Mexican, it does deliver a nice salty flavor.
- Onion: You can use white onion in this recipe but if you have yellow or red onions in your pantry go ahead and use them.
- Sesame seeds: These are readily available in any grocery store. I usually find them in the spice section.
- Oil: Any kind of oil can be used to cook the tortillas in the oil to warm them up and make them easy to roll or fold.
How To Make Chicken Enmoladas
Start by cooking the chicken in plenty of water with oregano, onion, garlic, and salt.
Remove from the pot and strain the broth, then allow to chicken to cool down and shred it. Cover with cling film and set everything aside.
How to prepare the mole sauce
- One portion of mole Mayanshul mixed with two portions of the broth of your choice (chicken, beef, vegetables, etc.) or simply water over medium heat. Optional: You can use olive oil as a seasoning.
- Add and dissolve the whole package of MAYANSHUL mole in the pot.
- Stir constantly. You can add more broth according to taste, to obtain the desired consistency.
- Stir for 4 to 5 minutes and your mole is ready.
- Turn off the heat and keep the sauce warm.
Prepare the following:
One plate lined with kitchen paper towels for placing the fried tortillas.
One plate for assembling each enmolada and then the ones for serving.
A mixture with 1 cup of crumbled cheese and 2/3 cup of diced onion.
Heat up about 1/2 inch of oil in a frying pan and one by one, fry all tortillas until the edges start to get crips but they are nicely soft in the middle (about 15 seconds on each side).
As tortillas come out of the pan, place them in a paper-lined plate to absorb excess oil.
Dip a tortilla in the warm mole sauce until is nicely coated on both sides.
Place the tortilla on a plate and add some shredded chicken near the edge, then top with the onion and cheese mixture.
Starting on the side near the stuffing, roll the tortilla. You can also fold it in half if it’s easier for you.
Transfer the enmolada to a serving plate and repeat with 2-3 more tortillas (depending on how many you are serving to each person).
Pour more mole sauce on top and spread it with the back of a spoon. Then top with sliced onions, more cheese, and a good sprinkle of toasted sesame seeds.
Recommendations:
- Mole sauce gets thicker as it cools down, if that’s the case, just warm it up with a splash of chicken broth to loosen it up.
- Instead of frying the tortillas, you can warm them on a comal or skillet until nicely pliable.
- If tortillas break when you coat them in the sauce is because they need to be fried a little longer.
- Don’t be tempted to assemble the tortillas without dipping them into the sauce first. Coating the whole tortilla yields juicier and plump mole enchiladas because the sauce goes also inside.