• D37055f9bbc04c303795532237e6728d

Authentic Chicken Mole Enchiladas Recipe

Real Mexican food—the way it's cooked in places like Puebla, Oaxaca, and Mexico City

Prep
Cook
Serves 4people
Ingredients
1
bottle (8 oz) mole negro sauce
About 2 cups low-sodium chicken broth
4
cups shredded cooked chicken (store-bought rotisserie chicken works well)
8
corn tortillas
1
⁄2 cup crumbled queso fresco or feta
1
⁄2 red onion, sliced into thin rings
Directions
1.
In a medium saucepan, combine the mole and enough broth to thin it out to the consistency of ranch dressing (bottled moles vary in concentration).
2.
Simmer for 10 to 15 minutes, adding more broth as you need it.
3.
Heat the chicken in the microwave on 50% power for about a minute.
4.
Add a few tablespoons of the mole, and toss to evenly coat the chicken with a thin layer of the sauce.
5.
Heat a large cast-iron skillet or sauté pan over medium heat.
6.
When hot, toast the tortillas individually until pliable and lightly browned on the surface.
7.
Immediately place a scoop of the chicken in the center of each tortilla and roll like a burrito (they should be well filled but not overflowing with chicken).
8.
Serve topped with a few tablespoons of mole sauce, a sprinkle of cheese, and onion rings.

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