Super Easy Chicken Mole Enchiladas

Super Easy Chicken Mole Enchiladas

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
Level: Easy

Ingredients
Chicken:
2 chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup olive oil
Mole:
1 8oz package Mi Huerta Mole Poblano
Enchiladas:
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
Directions:
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.

Vanilla Pudding Pops

Makes 6 popsicles
 
1 cup heavy cream (or canned coconut milk for dairy-free), divided
2 teaspoons unflavored, grass-fed gelatin
1 cup whole milk (or almond milk for dairy-free)
1/4 cup maple syrup or raw honey
1 tablespoon Mi Huerta authentic Mexican vanilla
4 raw pastured egg yolks*
 
Pour 1/2 cup heavy cream into a small saucepan. Sprinkle gelatin over cream and let sit for 5 minutes.
Heat mixture over medium heat, stirring constantly, until gelatin is dissolved, about 2-3 minutes. Pour
hot cream mixture into a large measuring cup.
Add remaining 1/2 cup cream, whole milk, maple syrup, Mi Huerta authentic Mexican vanilla and yolks
to the hot cream mixture. Whisk to combine. Pour into popsicle molds and freeze. Serve frozen.
*The yolks add a wealth of nutrients including omega-3 fatty acids and choline. They also help the
mixture to be extra creamy and you can’t taste them in the final product. If you aren’t comfortable with
raw yolks, you can omit them.
Homemade Magic Shell
Makes 1/2 cup
4 ounces dark chocolate
2 teaspoons coconut oil
Melt chocolate and coconut oil over low heat, stirring constantly. Serve over ice cream. (The mixture will
harden as soon as it hits the cold ice cream or popsicle.)

The BEST Vanilla Buttercream Frosting

Ingredients
1/2 cup unsalted butter, room temperature
5 cups powdered sugar
2 tsps Mi Huerta authentic Mexican vanilla
1/4 cup milk
Instructions
1. To make frosting, beat the butter until fluffy.
2. Then add the powdered sugar gradually, one cup at a time.
3. Add in the authentic Mexican Mi Huerta vanilla and milk