In a previous post I attempted to make enchiladas in the toaster oven and they were disappointing to say the least. I love enchiladas, especially with mole on top. If they’re on a menu, there is a 75% chance I will order them. The enchiladas de pollo con mole at Los Otates here in Guadalajara are my favorite enchiladas. The mole is Jalisco style, sweet and spicy and rich. I have never learned how to make mole, I usually rely on my girl Doña Maria, who has a variety of moles which I can purchase in the supermarkets here and in the States.
On a recent trip to the supermarket I found a new Doña Maria mole verde for sale. I searched for some recipes on how to make enchiladas on pinterest, and below are the tasty results. They were definitely better than enchilada attempt #1, and since I am only one human being, I have lunch for the rest of the week.
Enchiladas de pollo con mole verde (method adapted from this recipe, via Saveur)
– 2 chicken breasts, boiled and shredded (I boiled them with some tomato bouillon cubes for flavor)
– 12 8 inch tortillas (or more if you’re ambitious)
– 1/2 cup of vegetable oil
– 644 mL box of mole verde (you could actually get the smaller glass jar, because I messed up, will explain later)
– 1/2 cup queso Oaxaca, if you can get it, if not any white melting cheese, such as mozzarella will do
1. Heat the oil in the pan over medium low heat. Grab the tortillas in groups of 2 or 3 with tongs and submerge them in the oil to make them pliable, it should only take about 10 seconds. Carefully removed them from the oil, making sure not to break through the tortillas where the tongs are holding them.
Failure with the first batch
The success with the failure
2. This is what you should do: warm the mole with water (follow directions on box) to thin out the sauce. You will end up with more mole than the box indicated. I did not do this, and just used what is essentially the mole concentrate. It turned out fine, but it probably would have been better the other way. Then mix 1 cup of the mole sauce with the shredded chicken.
3. Set up your assembly line. Line the bottom of a roasting or brownie pan with foil and then lay out a tortilla.
Place about 1/3 cup of shredded chicken mixture the the center of the tortilla and roll it up snugly.
4. Smother the rolled up tortillas with the (ideally thinned out) mole sauce.
5. Sprinkle with cheese and then bake at 375 F or 175 C for between 25-30 minutes.