Chicken Mole Enchiladas
- 2 1/2 cups cooked chicken shredded and warmed. about 300 grams
- 3 cups of warm mole sauce
- 12 to rtillas
- 3 tablespoons vegetable oil
- 1 1/2 cup Mexican fresh cheese crumbled.
- 1/2 medium size white onion thinly sliced.
- Lettuce and radishes for garnish or any salad that fits your taste.
- 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.
Enmoladas or any other enchiladas are best served as soon as they are made, that means that the chicken must be already shredded and warm, and the mole sauce and any garnish you plan to use already at hand. If you are using a Mole paste, then dissolve it using hot chicken broth in a skillet until you have a smooth sauce. You can also use leftover rotisserie chicken. If you do not find Mexican Fresh Cheese, use farmers cheese, ricotta cheese or parmesan cheese (for those living in other countries where it is hard to get).