Enmoladas (Chicken Enchiladas with Mole Negro)
If you're looking for a full flavor, low fuss dinner, look no further. Enmoladas are enchiladas but instead of using a red sauce, the fried tortillas stuffed with shredded chicken are bathed in Mole Negro, and in true Oaxacan-style, there's no oven needed! You can poach the chicken in broth or use pre-shredded chicken to skip the meal prep, or swap the chicken for cheese for a vegetarian version. Our heat-and-serve mole does the heavy lifting here, so you can enjoy a warm, home-cooked meal in just half an hour.
Yield: 8 enmoladas = 4 servings
Cook Time: 30 min
Ingredients:
2 cups cooked, shredded chicken
8 corn tortillas
1 jar ¡Ya Oaxaca! Mole Negro
1/4 cup vegetable oil (canola or grapeseed)
For serving ~
Queso fresco crumbled
White onion, sliced thinly
Parsley
Radish, thinly sliced
Instructions:
1. Heat up the shredded chicken (can be store-bought or poached in broth and then shredded).
2. In a saucepan, head up the
¡Ya Oaxaca! Mole Negro and set side.
3. Heat up a frying pan and then add oil on medium-high heat until shimmering
4. One by one, lower the tortillas into the hot oil with tongs and fry until golden but not crispy, transfer onto a plate lined with paper towels to remove excess oil.
5. Once fried, use the tongs to submerge a tortilla into the Mole Negro before placing on a serving plate, adding a generous spoonful of shredded chicken the center of the tortilla before folding in half. Repeat the process with the second tortilla and layer it on the plate before moving to the next servings.
6. Once the tortillas with chicken have been prepped, ladle extra Mole Negro on top until covered.
7. Garnish with crumbled queso fresco, thinly-sliced white onion and radish, and parsley leaves.
Buen provecho !!
