Mole Enchiladas
Corn or flour tortillas filled with shredded chicken and mozzarella, topped with mole sauce and garnished with crema, Cotija, cilantro, and avocado.
Servings: 8 servings
Ingredients
Ingredients
- 2 cupsmole sauce*
- 3 cupscooked shredded chicken
- 1 cupfreshly shredded mozzarella cheese
- 12-14 corn tortillas or 8 flour tortillas
- Mexican crema or sour cream
- Cotija cheese or queso fresco
- Fresh chopped cilantro
- Chopped avocado
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and set a 9x13-inch baking dish within reach.
- Warm the tortillas: if using corn tortillas, heat each on a hot skillet for a few seconds per side (or fry them lightly if you prefer), then stack on a paper-towel–lined plate to drain. If using flour tortillas, warm them briefly so they are pliable.
- Pour 1/4 cup of the 2 cups mole sauce into the bottom of the 9x13-inch pan and spread it into an even thin layer.
- Divide the 3 cups cooked, shredded chicken evenly among the tortillas. Divide the 1 cup freshly shredded mozzarella cheese evenly among the tortillas as well; place a portion of chicken and a sprinkle of cheese on each tortilla.
- Roll each filled tortilla tightly and place seam-side down in the prepared pan. Fit 12–14 corn tortillas or 8 flour tortillas into the pan as needed.
- Pour the remaining mole sauce over the rolled enchiladas, spreading it to cover them evenly.
- Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the filling is heated through.
- Remove from the oven and immediately top with a drizzle of Mexican crema or sour cream, a sprinkling of Cotija cheese or queso fresco, fresh chopped cilantro, and chopped avocado. Serve.
Equipment
- Oven
- 9x13 inch Baking Dish
- Skillet
- Paper Towels
Notes
Notes
Mole sauce:
to use store-bought
Doña Maria mole
paste, add half of a 8.25 ounce jar to a sauce pan and heat with 1 ½ - 2 cups of chicken broth, cooking for 20-30 minutes, until desired thickness. Stir in 1 ounce melted chocolate.
Make-ahead instructions:
Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.
Freezing Instructions:
Fill the enchiladas with chicken and cheese and place in a freeze safe pan. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking.
Mole sauce:
to use store-bought
Doña Maria mole
paste, add half of a 8.25 ounce jar to a sauce pan and heat with 1 ½ - 2 cups of chicken broth, cooking for 20-30 minutes, until desired thickness. Stir in 1 ounce melted chocolate.
Make-ahead instructions:
Fill the enchiladas with chicken and cheese, place in pan, cover and refrigerate for 1-2 days, until ready to bake. Pour mole sauce over enchiladas just before baking.
Freezing Instructions:
Fill the enchiladas with chicken and cheese and place in a freeze safe pan. Cover well with aluminum foil. Freeze mole sauce separately. Mole enchiladas can be frozen for up to 3 months. Thaw overnight in the refrigerator. Pour mole sauce over enchiladas just before baking.