16 de Septiembre Enmoladas Recipe

You’ll need:

• 1 jar Hernan Mole Poblano

• 1 lb. boneless chicken breast

• Salt & pepper

• Olive oil

• 1 3/4 cup chicken stock or water

• 12 six-inch corn tortillas

• 1 avocado, sliced

• 3/4 cup queso fresco or sesame seeds

1. Preheat the oven to 375°. 

2. Place chicken on a prepared baking sheet. Sprinkle salt, pepper and drizzle with olive oil. Bake for 10-15 minutes or until cooked thoroughly. Set aside to let cool, then shred or cut up into bite-sized pieces. Turn oven down to 350°.

3. While the chicken cools, combine a jar of mole paste and 1 3/4 cup of chicken stock or water in a medium saucepan. Stir and simmer over low-medium heat until fully combined for 2-4 minutes. Add more broth or water for desired consistency. Set aside 1 cup of prepared mole for garnishing the enchiladas, the rest will be used for dipping the tortillas. 

4. Fill another medium sauté pan halfway with oil and heat up on high.  When the oil is hot, dip 1 tortilla at a time and fry until soft and heated through, just a few seconds. Lift out of the pan and let the excess oil drip off.

5. Dip the fried tortilla directly into the warm mole (keep pans next to each other for easy dipping) and transfer to a baking dish.  Fill the center of the tortilla with 1/3 cup shredded chicken, being careful not to overfill.  Roll the tortilla to enclose the filling and place in a serving dish seam side down.  Continue to fill all the tortillas and place them side-by-side.  Pour the reserve mole over the top. (If mole has thickened, just add liquid.)

6. Place in the oven at 350° for 5-10 minutes until sauce is bubbly and enchiladas are heated through.  To serve, top with avocado slices and sprinkle with queso fresco or toasted sesame seeds.