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Mole Enchiladas | Enchiladas de Mole

by Haydeé Noain Santoval (my tía)

Ingredients:
1 ½ cup mole paste
4 pounds chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
¾ cup oil
½ red onion sliced thinly, then halved
5 Mexican or key limes freshly squeezed
½ teaspoon dry oregano crushed finely
Salt (to taste)
12 corn tortillas
1 cup crumbled panela or cotija cheese

Preparation:

  1. Prepare mole according to preparation instructions on label unless you made it from scratch. When using a mole paste, I typically add about 4 cups chicken broth, one tablespoon of peanut butter, and 4 ounces of Mexican chocolate to mine and cook it over low-medium heat until creamy and hot.
  2. In the meantime, marinade onion slices in lime juice, oregano, and salt.
  3. Working with pans side-by-side, prepare oil in one pan over medium-high heat.
  4. Prepare mole enchiladas one at a time by carefully dipping warm tortilla into hot oil to coat on each side. Next, dip in mole sauce to coat with sauce on each side. You may want to use tongs when dipping tortillas. Remember to warm tortillas beforehand otherwise they can break during this step.
  5. Fill each tortilla with 2 tablespoons of shredded chicken, and then roll tortillas tightly, as if making taquitos. If rolling them is a challenge, you may simply fold in half with chicken inside.
  6. When ready to serve, pour more hot mole sauce on top. Garnish with crumbled cheese and onion.

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Recipe by Lola

Ingredients (enchiladas):
1 whole chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
1 whole onion
5 cloves garlic
10 tomatillos husked and rinsed
2 serrano chiles
Salt (to taste)
Water (enough to cover ingredients)
3 cups chicken broth divided
1/2 cup oil

Ingredients (garnish):
2 cups Mexican cream
1 onion sliced very thinly
1 cup crumbled cotija cheese

Preparation:

  1. Bring onion, garlic, tomatillos, and chiles to a boil over medium-high heat until soft, but not soggy – approximately 10 to 15 minutes. Drain ingredients and allow them to cool before blending.
  2. Combine cooked onion, garlic, tomatillos, and chiles with salt and 1 cup chicken broth in a blender. Blend on high setting until smooth.
  3. Mix sauce with remaining 2 cups chicken broth in a medium sauce pan and simmer on low-medium heat for approximately 30 minutes.
  4. In a separate frying pan, prepare oil over medium-high heat and allow to get hot.
  5. In the meantime, warm tortillas on a comal or flat griddle. You may also wrap them in a cotton dish towel and heat them in the microwave for 25 seconds. Warming the tortillas prevents breakage when you lightly fry them in oil.
  6. Then working one at a time, lightly fry tortilla in the hot oil for 10 seconds on each side. Tortillas should still be soft.
  7. Immediately dip the tortilla in green tomatillo sauce to coat both sides and then stuff with approximately 2 tablespoons of shredded chicken. Roll tightly as if rolling a taquito. Arrange on individual plates, or side-by-side in a large platter with the seam faced down.
  8. Serve immediately with Mexican cream, sliced onion, and cotija cheese on top.