Chicken Enchiladas de Mole (Enmoladas)
Servings: 4
Ingredients
- 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
Instructions
- 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.