In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is Mi Huerta mole, so even weekdays can be festive. Mi Huerta mole is so rich that it can be prepared using only water instead of the traditional chicken broth.
Total Time: 25 min
Prep: 5 min
Cook: 20 min
Yield: 4 to 6 servings
2 chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 8oz package Mi Huerta Mole Poblano
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream or Mexican crema
3/4 cup queso fresco or mild feta
For the chicken:
Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
For the mole:
Dissolve by stirring in hot chicken broth (or just hot water) little by little until you reach the desired consistency. Allow the mole to boil for 5 minutes and enjoy!
To assemble the enchiladas:
Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the mole over the top. To serve, drizzle with a little sour cream and sprinkle with queso.