This recipe for stacked enchiladas layers fresh homemade tortillas with chicken and cheese and then smothers them in mole negro before topping with fresh garnishes. Mole negro is a classic dish to make for the Day of the Dead holiday and ¡Ya Oaxaca! Mole Negro makes it easy to enjoy the authentic flavor of the Oaxacan sauce, so you can focus on the fun part - stacking! 

 

Yield: 5 servings

Prep Time: 45 minutes

Cook Time: 1 hr

Ingredients for the Chicken:

 

2 ¼ lbs. skin on, bone in chicken thighs

8 c of water

½ white onion, 118 gr

3 garlic cloves, 50 gr

1 tsp. salt

 

Ingredients for the Tortillas:

 

1 ½ c masa harina, 216 gr

½ tsp salt, optional

11 oz hot water

 

You'll Also Need:

 

2- 15 oz jars ¡Ya Oaxaca! Mole Negro

2 c vegetable oil

10-12 oz shredded queso Oaxaca

1 ½ c Chicken broth, from cooking chicken

 

To Garnish:

 

6 oz queso fresco, crumbled

½ c Mexican crema

½ c red onion, thinly sliced or diced

1/3 c cilantro, finely chopped

Avocado slices, optional

Instructions

In a pot, heat 8 cups of water at medium heat. When bubbles form, add the onion, garlic, salt and chicken. Bring it up to a light simmer, skimming the foam from the top as needed. Cook for 35 minutes.

After 20 minutes, prepare corn masa. In a large bowl mix masa harina with ½ tsp. of salt. Gradually mix in the hot water. Knead for 3-4 minutes. You should be able to form and flatten a masa ball in your hand without the edges cracking. If they crack mix in a little more water. Divide the dough into 16 equal (31.5 gr each) masa balls. Keep covered with plastic or a damp towel.

When ready, remove the chicken from the hot broth. Place in a baking dish to cool slightly. While the chicken cools for 10 minutes, prepare your garnishes. Cover and set them aside.

Shred all the meat from the chicken thighs. Discard the skins and bones. Keep chicken covered and reserve.

In a large skillet, preheat 2 c of vegetable oil at medium heat for 5-6 minutes. The ideal temperature should read 360 degrees F.

On a lined tortilla press, flatten one masa ball at a time to 4 ½ inches. You want a slightly thicker than normal tortilla. Peel away from the plastic and place directly into the hot oil. Fry 2 or 3 at a time, until they are slightly crisp, but not as crispy as a tostada.

Transfer to a wire rack to drain or standing in a paper towel lined pot.

In a pot, combine two jars of ¡Ya Oaxaca! Mole Negro with 2 cups of reserved chicken broth. Add a little broth to each jar to shake out excess mole. Heat at medium heat while you finish frying.

To plate, ladle some mole negro onto serving plate. Dip one tortilla into warm mole and then place on top of mole sauce onto plate. Add some shredded chicken and queso Oaxaca. Layer with another dipped tortilla. Repeat another layer. Top with a third dipped tortilla.

Garnish with queso fresco, crema, red onion, cilantro and avocado. ¡Buen Provecho!