Traditional Chicken Enmoladas
Lightly fried corn tortillas filled with shredded chicken and smothered in a rich mole sauce, finished with swirls of fresh cream and shredded cheese.
40 min
Easy
Mexicana
2 servings
The story behind
Few dishes represent the warmth of Mexican cuisine as well as good enmoladas. I love the visual contrast between the deep mole and the white cream, just as seen in this dish ready to enjoy. It is a recipe that celebrates the complexity of cocoa and chili flavors, balanced with the freshness of dairy, evoking family meals where mole is always the undisputed star.
Instructions
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1Heat the mole sauce in a saucepan over low heat until it has a smooth and glossy consistency.
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2In a skillet, lightly pass each tortilla through hot oil (just to soften them) and drain well.
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3Dip a tortilla into the hot mole, fill it with shredded chicken, and roll or fold it onto the plate.
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4Repeat the process with all tortillas and place them on a plate (preferably light-colored to highlight the mole).
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5Generously smother the tortillas with more mole sauce until they are well covered.
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6Garnish with swirls of cream and sprinkle plenty of shredded cheese on top.
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7Serve immediately accompanied by corn chips and, if desired, a few slices of fresh onion.
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