Enchiladas de Mole con Pollo is a dish that brings the rich, complex flavors of traditional Mexican mole sauce into the spotlight. The deep, earthy mole, made from a blend of chiles, chocolate, and spices, perfectly complements the tender chicken wrapped in soft corn tortillas.
Ingredients:
- 2 cups mole sauce (homemade or store-bought)
- 12 corn tortillas
- 2 cups cooked, shredded chicken (preferably from a roasted or boiled chicken)
- 1/2 cup crumbled queso fresco
- 1/2 white onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Vegetable oil (for frying)
- Salt to taste
Instructions:
- Prepare the tortillas: Lightly fry the corn tortillas in a small amount of oil until they’re soft and pliable. Drain on paper towels to remove excess oil.
- Warm the mole: In a saucepan, heat the mole sauce over low heat, stirring occasionally. If it’s too thick, you can thin it with a little chicken broth or water until it reaches your desired consistency.
- Assemble the enchiladas: Dip each tortilla into the warm mole sauce until fully coated. Place some shredded chicken in the center of the tortilla and roll it up. Place the enchiladas seam side down in a serving dish.
- Top and garnish: Once all the enchiladas are rolled and arranged in the dish, pour the remaining mole sauce over them. Sprinkle with crumbled queso fresco, sliced onions, and chopped cilantro.
- Serve: Enchiladas de mole are best served warm, often accompanied by a side of rice or beans.
