These super cheesy Enchiladas de Mole (Enmoladas) will blow your mind. They are stuffed with chicken, red mole sauce and topped generously with cheese. Perfect way to bring Mexico to your table!
I must confess that chicken is my favorite meat, and I can’t imagine my week without it. Why I love it so much? It tastes great, it’s easy to cook, it cooks quickly and it’s so versatile – you can prepare it in so many delicious ways and make it taste different every time. Oh, and I almost forgot to say that it’s low in fat! Ok, that’s enough… I’m feeling hungry again!
Today I made these beautiful Enchiladas de mole, also called Enmoladas. It’s shredded chicken wrapped in tortilla and topped with homemade red sauce, melted cheese and fresh cilantro – total yumminess for the tummy! I feel that I am falling in love with Mexican food. First this wonderful Mexican Meatball Soup, now this! Amazing.
Yup, I absolutely love these cheesy chicken enchiladas with my version of red mole sauce which is not too spicy, not too thick, and not too sweet. The blend of spices combined with the light tartness of the tomatoes was well balanced out by the slight bitterness and sweetness of the cocoa. The result is a rich flavor… Yum!
I have to say – these cheesy Enchiladas de mole are absolutely mouthwatering! You have to taste them to know what I’m talking about. So what are you waiting for?
- 1 lb. (450g) chicken breast , cooked and roughly shredded
- 1 cup grated cheese
- fresh cilantro leaves , for topping
- 4 10-inch flour tortillas
For the Mole sauce:
- 2 tablespoons olive oil
- 1/4 cup finely chopped red onion
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chopped garlic
- 1 14.5 oz. (425g) can diced tomatoes
- 1 teaspoon paprika powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Heat the olive oil in saucepan over medium heat until hot.
- Place the chopped red onion, cocoa powder, oregano, cumin, and garlic and cook over low heat until the onion is tender, stirring occasionally.
- Stir in the diced tomatoes, paprika, chili powder and salt and bring to a boil.
- Reduce heat to low, cover, and simmer for about 10 minutes. Remove from heat.
- Mix the half of the sauce with the shredded chicken and 1/2 cup of grated cheese.
- Preheat the oven to 350 degrees.
- Put some olive oil on the bottom of a casserole pan.
- Take a tortilla, cover 2/3 of it with the chicken mixture, then roll up the tortilla and place seam-side down in the casserole pan. Continue until all tortillas have been filled, rolled and placed in pan.
- Add sauce to the top of the tortillas and cover with the rest of the grated cheese.
- Cover the casserole with foil. Bake for about 20 minutes or until the cheese is melted and bubbly.
- Garnish with cilantro leaves and serve.