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Mole Enchiladas (Guest Post)

September 12, 2013

Mole EnchiladasPin it!

We love mole in this household. Before we took on the daunting task of making it ourselves, I would always buy the solidified stuff that comes in jars. It would be my go-to dinner whenever we had guests (my go-to breakfast for guests has always been chilaquiles).

One of the first meals I made for Allison’s father and siblings was chicken mole (I was not proud of that meal as I added too much chicken broth and the mole tasted a little diluted, to me at least). I also made chicken mole for Allison’s family friends who visited us from Philadelphia. I even had the privilege of preparing mole, and therefore introducing Mexican food, to a very thankful Japanese friend.

Mole EnchiladasPin it!

All of these mole meals were from a jar; I’m so ashamed just thinking back on it.

Making Chicken Mole Enchiladas

After making it from scratch I made the decision to never buy mole from a jar again. Sure, the job of making your own mole is involved and time-consuming, but we made 10 cups and froze most of it, so that batch of mole stretched over quite a few meals.

Chicken Mole EnchiladasPin it!

We would defrost a two-cup container on a weeknight after baking chicken. Spread some in avocado chicken tacos (or chicken tacos, or avocado tacos…), or just spread some on warmed tortillas. Add some to a container of rice and beans for a quick lunch at work. Add some to huevos rancheros. Wait, we’ve never added mole to huevos rancheros, but we should.

Mole EnchiladasPin it!

We got the idea of using mole instead of an enchilada sauce when we saw this on a restaurant menu. I love mole and I love enchiladas; I don’t know why I didn’t think of it first because it sounded amazing. I ordered the dish and was pleasantly surprised.

Chicken Mole Enchiladas

I’m a little wary of ordering mole poblano in a restaurant. Some moles are too sweet, some are too watery or thin. Or sometimes the dish contains only the tiniest bit of it, like the most recent time I ordered something with mole.

Making Mole Enchiladas

It was listed as a “chicken mole burrito mojado,” or wet burrito. Normally wet burritos are drenched in sauce, allowing you to cut them apart so the sauce soaks the burrito ingredients. This particular burrito mojado had the thinnest layer of mole, leading me to believe that the “chicken mole” on the inside would be saucy, you know, like chicken mole. Nope, the ingredients consisted of grilled chicken and black beans with no hint of mole.

This was not the world’s worst burrito by any means, but it’s one to remember. Word to the wise: don’t skimp on the mole! Especially if you have beans and/or rice on the side—they need in on the sweet and spicy action.

Making Mole Enchiladas

These mole enchiladas didn’t have that problem; they were drenched in sauce.

Making Mole Enchiladas

They were a rare treat, since I only make rolled enchiladas about once a decade, but it’s one that we hope to make again, the next time we have a surplus of mole poblano.

Chicken Mole Enchiladas

Usually when I make enchiladas, I layer them like a lasagna because it’s fast and I’m lazy. For this dish, I spent the time and effort to fill each tortilla and roll them up, side by side—how enchiladas should be done. I soaked each tortilla in mole after frying, filled them up with cheese and chicken, rolled them all up, and added more cheese and more mole. I used so much mole I had barely any left over for the rice, but the enchiladas made up for it.

Mole EnchiladasPin it!

Print this recipe. (PDF)

RECIPE:

Mole Enchiladas

(Serves 4; makes 12-16 enchiladas)

Ingredients:
~ 1½ lbs. boneless chicken thighs
~ 3-4 cups chicken stock
~ 4 cups mole poblano sauce
~ 1 additional cup chicken stock (if defrosting frozen mole poblano sauce)
~ sunflower oil, for frying tortillas
~ 12-16 small corn tortillas
~ about 8 oz. shredded cheese
~ queso fresco, for serving
~ fresh chopped cilantro, for serving
OPTIONAL:
~ Spanish Tomato Rice to accompany the enchiladas

Equipment needed:
~ two 8″ square baking dishes or one 9×13″ dish
~ small, shallow pan for frying tortillas

How to make it:

1. Combine the chicken thighs and chicken stock in a large stockpot. Bring to a strong simmer, then cover and cook for about 15 minutes, or until thighs are cooked through. Discard stock (or reserve it to make Spanish Rice) and transfer cooked chicken to a plate. Allow chicken to cool a bit before shredding it with two forks.

Making Mole EnchiladasDefrosting frozen Mole Poblano

2. Warm mole poblano sauce in a saucepan. Or from frozen: preferably start defrosting it in the fridge overnight; transfer frozen mole to saucepan, adding 1 cup chicken stock (or a bit of water), and slowly warm over low heat until defrosted.

3. Add 1 cup warmed mole sauce to the shredded chicken, and mix until combined.

Making Chicken Mole EnchiladasMaking Chicken Mole Enchiladas

4. Pre-heat oven to 350 degrees. Arrange the following on your stovetop (or counters—you only need two burners, but it’s nice to have everything set close together): in-progress Spanish Rice and shallow/wide bowl of remaining mole sauce on the two back burners; glass baking dish and small, shallow omelette pan (for frying) on the front burners. Add enough oil to the omelette pan to submerge a corn tortilla, and set the burner to high heat.

Frying tortillas for Mole EnchiladasMaking Mole Enchiladas

5. Once the oil is hot, slide one tortilla at a time into the oil, and fry for about 5 seconds (to slightly crisp tortilla, though it should remain fold-able). Remove the tortilla (we use chopsticks) and slide it into the bowl of mole sauce to completely coat it in mole. Remove the tortilla (with a separate utensil—don’t let any spoons that have mole sauce on them touch the hot oil), and transfer it to the glass baking dish. Fill the enchilada with a few pinches of shredded chicken, sprinkle with cheese, then roll up the tortilla, turning it upside-down so that it rests on its seam. Repeat for each enchilada. Finally, pour remaining extra mole over the enchiladas and sprinkle with extra cheese.

6. Bake for 10-15 minutes. Serve warm garnished with crumbles of queso fresco and chopped cilantro with a side of Spanish Rice.

Print this recipe! (PDF)

Mole EnchiladasPin it!

Chicken Mole EnchiladasPin it!

Related recipe posts:

Layered Chicken Enchiladas & Spanish Rice Mole Poblano with chicken, pinto beans, and Spanish rice Huevos Rancheros with beans, tomatillo salsa, avocado, and queso fresco Avocado Chicken Tacos
Layered Chicken Enchiladas Mole Poblano Huevos Rancheros Avocado Chicken Tacos
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19 Comments leave one →
  1. September 12, 2013 9:55 am

    This is making me soooo hungry!
    Christina
    http://www.foodiewithalife.com

    • September 12, 2013 12:54 pm

      Me too! That was the last of the batch too! We need to make more.

  2. September 12, 2013 10:20 am

    Wonderful! Mole looks like our Italian cannelloni!

    • September 12, 2013 12:55 pm

      That’s what Allison said! Now I want some cannelloni.

  3. September 12, 2013 4:47 pm

    I am so hungry just looking at the photos :)

    Cheers
    Choc Chip Uru

  4. September 12, 2013 5:28 pm

    You just open my appetite! They look so scrumptious!!

  5. September 12, 2013 5:41 pm

    This is fantastic. I can only imagine how wonderful it tasted. So much work went into them I can tell.

    • September 15, 2013 3:22 pm

      It was so worth it. I think I’ll only roll up the enchiladas if I’m using mole though. I’ll just be lazy and layer them with regular enchilada sauce otherwise.

  6. September 13, 2013 11:55 am

    Wow, I jut followed the link to fid out what on earth was in this fantastic sounding sauce and, as I thought, it’s a huge list of exciting and surprising ingredients! I’ve never made a mole but always look at the ingredient list with a mix of delight and awe. This one sounds like you enjoyed it so much i reckon it would be the best one to try at first! Thanks for the recipe!

    • September 15, 2013 3:23 pm

      Please tell me how it goes. FYI, you’re gonna make a lot. Enjoy!

  7. September 14, 2013 9:13 am

    q rico! , he creado un blog de cocina, empezare a subir tecnicas y recetas en breve asique, si apetece pasaos por mi blog ;D un saludo

  8. September 16, 2013 11:53 pm

    This mole sounds wonderful! And it’s making me super hungry. Probably a bad idea to be looking at them at midnight! Great recipe Paula!

    • October 4, 2013 10:17 am

      Yeah, I try to stay away from late night food blog lurking. Thanks!

  9. September 30, 2013 3:02 pm

    As a Mexican I can say wow!! I’m so impressed that you make all of this from scratch, looks yummy. Thanks for being a part of the YBR:)

    • October 4, 2013 10:18 am

      From one Mexican to another, the fact that you are impressed just made my day. Thanks!

  10. October 1, 2013 11:48 pm

    G’day Paula! Nothing like a good mole (like yours) to life the day!
    My mouth is watering and all I want to do is YELL “OLE!” :)
    Cheers! Joanne
    Viewed as part of Your Best Recipes Sept

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