Authentic Chicken Mole Enchiladas Recipe
Kamis, 14 November 2019
INGREDIENTS
1 bottle (8 oz) mole negro sauce
About 2 cups low-sodium chicken broth
4 cups shredded cooked chicken (store-bought rotisserie chicken works well)
8 corn tortillas
1⁄2 cup crumbled queso fresco or feta
1⁄2 red onion, sliced into thin rings
About 2 cups low-sodium chicken broth
4 cups shredded cooked chicken (store-bought rotisserie chicken works well)
8 corn tortillas
1⁄2 cup crumbled queso fresco or feta
1⁄2 red onion, sliced into thin rings
HOW TO
MAKE IT
1.
In a medium saucepan, combine the mole
and enough broth to thin it out to the consistency of ranch dressing (bottled
moles vary in concentration).
2.
Simmer for 10 to 15 minutes, adding more
broth as you need it.
3.
Heat the chicken in the microwave on 50%
power for about a minute.
4.
Add a few tablespoons of the mole, and
toss to evenly coat the chicken with a thin layer of the sauce.
5.
Heat a large cast-iron skillet or sauté
pan over medium heat.
6.
When hot, toast the tortillas
individually until pliable and lightly browned on the surface.
7.
Immediately place a scoop of the chicken
in the center of each tortilla and roll like a burrito (they should be well
filled but not overflowing with chicken).
8.
Serve topped with a few tablespoons of
mole sauce, a sprinkle of cheese, and onion rings.
source : www.eatthis.com