Enmoladas

Enmoladas (Chicken and Cheese Enmoladas)

Enmoladas are enchiladas bathed in a rich, complex mole sauce. This home-friendly version uses a quality mole paste for convenience while keeping all the classic flavors.

Prep

25 min

Cook

35 min

Total

60 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) boneless, skinless chicken breasts, or thighs
• •1 small white onion, quartered, for poaching
• •2 cloves garlic, smashed, for poaching
• •1 tsp salt, for poaching, plus more to taste
• •200 g (7 oz) Oaxaca cheese or Monterey Jack, shredded, divided (reserve some for topping)
• •12 corn tortillas, 6-inch (15 cm) size
• •150 g (5¼ oz) mole paste (e.g., Doña María), adjust to taste; or make from scratch if you prefer
• •750 ml (3 cups) chicken broth, low-sodium
• •20 g (¾ oz) dark chocolate (70% cacao), optional, for extra depth
• •100 g (3½ oz) queso fresco or cotija, crumbled, for garnish
• •1 white onion, thinly sliced, for garnish
• •120 ml (½ cup) Mexican crema or sour cream, for garnish
• •2 tbsp vegetable oil, for warming tortillas

Steps

1. 1 Poach the chicken: Place the chicken breasts, quartered onion, smashed garlic, and 1 tsp salt in a medium pot. Add water to cover by 2.5 cm (1 in). Bring to a boil over high heat, then reduce to a simmer. Cook for 15–18 minutes, or until the internal temperature of the thickest part reaches 74°C (165°F). Remove the chicken from the pot and let cool slightly. Shred the meat with two forks and discard the poaching liquid and aromatics.
2. 2 Make the mole sauce: In a saucepan, combine the mole paste and chicken broth. Whisk over medium heat until the paste is fully dissolved and the sauce is smooth. Add the dark chocolate if using, and stir until melted. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust with salt if needed. Keep warm over low heat.
3. 3 Preheat the oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish.
4. 4 Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Working one at a time, warm each tortilla for about 15 seconds per side until soft and pliable. Alternatively, microwave them between damp paper towels for 30 seconds. Keep them covered with a clean kitchen towel.
5. 5 Fill and roll: Place a warm tortilla on a work surface. Spoon about 2 tablespoons (30 g) of shredded chicken and 1 tablespoon (10 g) of shredded cheese down the center. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer.
6. 6 Pour the warm mole sauce evenly over the rolled tortillas, making sure they are fully coated. Sprinkle the remaining shredded cheese (about 100 g / 3½ oz) over the top.
7. 7 Bake uncovered for 15–20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. If you prefer a browned top, switch to broil for the last 2 minutes, watching carefully.
8. 8 Serve immediately, garnished with crumbled queso fresco, sliced white onion, and a drizzle of crema.