MOLE ENCHILADAS
Delicious homemade Mole Enchiladas include shredded chicken and cheese inside corn tortillas, smothered in mole sauce and baked.
Provided by Lauren Allen
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
- Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
- Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
- Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.
Nutrition Facts : Calories 214 kcal, Carbohydrate 23 g, Protein 14 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1115 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHICKEN MOLE ENCHILADAS
Chicken Mole Enchiladas. Here's another very common dish that takes advantage of the leftover Mole sauce: Enmoladas filled with chicken. You can also just fill them with crumbled cheese if you prefer.
Provided by Mely Martínez
Categories Chicken
Time 30m
Number Of Ingredients 7
Steps:
- You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready.
- Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
- After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that's done quickly, to avoid breaking the tortillas.
- Place the tortilla onto a plate and add the chicken filling right at the center.
- Fold the tortilla and, with the help of your spatula, place the enmolada on your serving plates. If needed, spoon some more mole sauce over the enmoladas. (I use one plate exclusively to assemble the enmoladas before placing them on the serving dish).
- Just before serving, garnish with the crumbed cheese and finely sliced onions.
Nutrition Facts : Calories 335 kcal, Carbohydrate 21 g, Protein 16 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 349 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ENMOLADAS (LAMB ENCHILADAS WITH MOLE SAUCE)
Steps:
- For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours.
- Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible.
- For the pickled shallots: Cover shallots in a bowl with water.
- Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet.
- For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting.
- Preheat the oven to 400 degrees F.
- Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft.
- Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes.
- Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours.
- Puree in a blender until smooth.
- For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container.
- For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside.
- Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate-enmoladas are about the sauce!
- Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)
'EASIEST EVER' CHICKEN MOLE ENCHILADAS
In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.
Provided by Marcela Valladolid
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
- For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
- To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.
MEXICAN ENMOLADAS
Enmoladas are very easy to make if you have all the elements on hand: filling, tortillas and mole. It's usually a weeknight meal after you made the mole on the weekend. Since these are not baked, you want to have everything ready do you can roll your enmoladas quickly and serve, so it all stays hot.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to "warm." Set your dinner plates in the oven. Start by heating up the mole in a pot over low heat. You want to thin it to the consistency of melted ice cream. If it's too thick, add some broth. Keep it warm for now.
- Shred the meat (I used wild turkey thighs) and set them in an ovenproof bowl. Sprinkle some salt over them and mix in the chopped cilantro, if using. Ladle some mole over the meat and mix well. Set this in the warm oven.
- You need to make your tortillas pliable. There are two ways to do this. You can simply set them on a ragingly hot comal or heavy pan -- 600°F is not too hot -- for a few seconds per side to get them soft, or you can heat the vegetable oil or lard over medium heat and pass the tortillas through the hot oil for just a few seconds. Don't leave them too long or you'll make tostadas. I prefer the oil-free method. Either way, you need to keep your tortillas hot, so put them in foil if you fried them, or in a tortilla warmer or wrapped in towels if you just heated them up.
- OPTIONAL: You can get more mole flavor by dipping the warm tortillas into thinned mole before rolling them. I do this for normal enchiladas, but not for enmoladas. That said, many people do dip their tortillas. To do so, ladle out some more mole from the pot and thin it with broth until it's just a touch thicker than the broth. Dip your tortillas in that quickly, shake off the excess, then fill them.
- Turn the heat up on your mole pot until it's bubbling gently. Get your plates ready and pull the meat from the oven, too. Working quickly, fill three tortillas with the meat mixture and set them, seam side down, on the warm plates. Top with the mole sauce and crumbled cheese and serve. Repeat with the remaining plates and tortillas.
Nutrition Facts : Calories 506 kcal, Carbohydrate 51 g, Protein 42 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 140 mg, Sodium 1922 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving
More about "mexican enmoladas food"
PANELA CHEESE ENCHILADAS WITH MOLE SAUCE - MEXICAN …
From mexicanfoodjournal.com
FIESTA AZTECA, WARRENTON - RESTAURANT REVIEWS, …
From tripadvisor.com
EASY ENMOLADAS (CHICKEN MOLE ENCHILADAS) | MUY DELISH
From muydelish.com
ENMOLADAS (CHICKEN MOLE ENCHILADAS) + VIDEO - MAMá …
From inmamamaggieskitchen.com
ENMOLADAS (EASY CHICKEN MOLE ENCHILADAS) - MARICRUZ AVALOS
From maricruzavalos.com
Ratings 1Category Main DishCuisine MexicanTotal Time 1 hr 50 mins
JUICY PORK CARNITAS ENCHILADAS | THE RECIPE CRITIC
From therecipecritic.com
ENMOLADAS | GOODNES
From goodnes.com
ENMOLADAS DE CALABAZA - FOOD & WINE
From foodandwine.com
ENFRIJOLADAS - CUERNAKITCHEN | TRADITIONAL AND MODERN MEXICAN …
From cuernakitchen.com
LATIN AMERICAN FOOD: ENFRIJOLADAS, ENTOMATADAS AND ENMOLADAS
From thriftandspice.com
THE BEST RECIPES ON THE INTERNET: MEXICAN | FIRST WE FEAST
From firstwefeast.com
ENMOLADAS - CALIFORNIA MILK
From realcaliforniamilk.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
OUR MENU – FIESTA AZTECA
From fiesta-azteca.com
ENCHILADA AND ENMOLADAS RECIPES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
EL JARIPEO – AUTHENTIC MEXICAN RESTAURANTS
From jaripeorestaurant.com
BEST ENMOLADAS RECIPE - BROKE BANK VEGAN
From brokebankvegan.com
43 CINCO DE MAYO RECIPES - BEST MEXICAN PARTY RECIPES - REDBOOK
From redbookmag.com
THE BEST MEXICAN MOLE ENCHILADAS | ENMOLADAS - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love