Monday, October 11, 2010

Chicken Mole Enchiladas (Enmoladas)

Now that you've made a big batch of Mole Poblano, here's what to do with the leftovers... (assuming you have any).

Chicken Mole Enchiladas (Enmoladas)
(printable recipe)

2 large chicken breasts
handful diced onion
corn tortillas
mole sauce
shredded queso quesadilla or other Mexican melting cheese, (mild flavor is preferable, Monterrey jack works nicely too)

To make the filling: Cook the chicken in a bit of oil until cooked through, remove from the pan and set aside to cool. Sautee the onion in the grease. Once the chicken has cooled shred it very finely with two forks (or your fingers). Return this to the pan with the onion on low heat. Add enough mole sauce to moisten the filling, about a half cup. Season with salt and pepper if needed.

To Assemble the Enchiladas: Fry the corn tortillas one at a time in about 1/2” of hot oil. You want to pass them through the oil briefly, until they are just soft and you begin to see bubbles form, about 15 seconds per side. Stack these on a plate and allow them to cool before you handle them. Meanwhile set up your assembly station. I like to use a pie plate to dip the tortillas in the sauce. A good size baking dish is great for rolling and holding the finished enchiladas.

Here’s the procedure:
Dip each tortilla in the mole sauce, coating both sides*. Place the chicken filling (about 3 tablespoons) a bit off center (closer to you than perfectly centered), form into a log. Sprinkle a little cheese over the chicken. Bring up the edge closest to you and roll like a cigar, keep the finish end at the bottom to prevent it from coming undone. Repeat until you have a pan full, or roll as many as you need. (these taste great reheated, but they can start to fall apart the next day) I actually prefer to roll the enchiladas and keep them in a pan un-sauced, they plate up nicer this way. Just remove a few and plate them, top with a generous amount of warm mole sauce and shredded cheese. Alternately you can pour sauce and cheese over the pan-full and pop it in the oven for a few minutes to melt the cheese.
*I skipped this step while making the enchiladas pictured, I was in a hurry but I poured enough sauce over the top to make up for it!

How do you use leftover Mole Poblano? Here are a few more ideas:
Spoon over fried eggs and top with cheese.
Use the leftover chicken enchilada filling to make tacos or burritos
Mix in a few spoonfuls of mole into spanish rice for a different flavor
Dip flautas in mole sauce

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