See Also: Enchiladas with Mole Poblano(recipes)
Pumpkin enchiladas with mole sauce(recipes)
poblano(dictionary)
Chili-Stuffed Poblano Peppers(recipes)
Salmon with Cranberry-Poblano Salsa(recipes)
Black Beans & Rice-Stuffed Poblano Peppers(recipes)
Chiles poblanos rellenos de atun/Poblano peppers filled with tuna(recipes)
Ham and Egg Enchiladas(recipes)
Chicken Enchiladas(recipes)
Beef Enchiladas(recipes)

Enchiladas with Mole Poblano (recipes)


Makes 8-10 enchiladas









1 jar of Rancho la California mole sauce

2-4 cups of chicken stock (recipe follows)

2 cups shredded chicken

½ onion, diced

1 garlic clove, minced

2 Tablespoons vegetable oil

¼ cup sesame seeds, toasted



Preheat oven to 375 degrees



Making the Mole



This step can be done a day or so in advance.



Pour jar of mole sauce into large sauté pan and heat over low heat. Add chicken stock one cup at a time. Stir each cup of stock into sauce until it is totally incorporated. Keep adding stock and stirring for approximately ½ hour. During this time, remove any fat (it will be dark brown) and reserve in a bowl. You should have approximately ¼ to ½ cup of fat.



The mole and fat will keep in the refrigerator for up to 2 days. You can use the mole over chicken breasts or thighs, sprinkled with toasted sesame seeds.



Preparing the Enchiladas



Lightly grease the baking pan.



Sauté the onion and garlic quickly in the vegetable oil, remove and set aside.



Next, get your workspace set up. Put the shredded chicken in one bowl, next to the bowl with the onion and garlic. Have the tortillas ready, next to the stove, and a rectangular baking dish ready.



Pour the fat from the mole sauce into a small skillet and heat over medium heat. Using tongs, dip the tortillas into the fat until lightly covered. With the hot tortilla flat on a plate, add 1 tablespoon of chicken at one end. Then top with 1 tablespoon of the onion/garlic mixture. Roll up the tortilla from the filled end and place in the baking pan.



Repeat with the remainder of the tortillas. If you run out of fat from the mole, add a bit of vegetable oil.



Bake for approximately 30 minutes.



Before serving, heat the mole over low heat until it is hot. When you are ready to serve, spoon the mole over the tortillas and sprinkle with sesame seeds.



Quick Mexican Chicken Stock



8 Chicken thighs or breasts (with skin and bone)

½ medium onion, chopped

1 – 2 garlic cloves, peeled and sliced

1-2 sprigs cilantro (optional)

6 cups water



Combine all ingredients in a saucepan. Bring to a boil, and then lower to a simmer. Simmer for approximately ½ hour or until chicken is cooked.



You can use this chicken for your Enchiladas or Mole Poblano and the stock is ready to use in your mole.