Image of Enmoladas

Ingredients

  • 1 1/2 boneless skinless chicken breasts
  • 19.04 oz Doña Maria ready-made mole sauce
  • 1 Tbsp chopped chipotle peppers in Adobo sauce
  • 2 Tbsp peanut butter
  • 1 oz Mexican hot chocolate
  • 1 tsp chicken bouillon
  • 1 1/2 tsp Salt Pepper Garlic (SPG)
  • 1 tsp onion powder
  • 12 corn tortillas
  • Garnishes: queso fresco, Mexican sour cream

Steps

  1. Prepare Chicken: Season the chicken breasts with 1 tsp of SPG and 1 tsp onion powder. Place in a small crockpot.
  2. Add Mole Sauce: Pour the mole sauce over the chicken. Add 1 tsp chicken bouillon, 1 Tbsp chopped chipotle peppers, 2 Tbsp peanut butter, and 1 oz Mexican chocolate.
  3. Cook Chicken: Cover and cook on high for approximately 3 hours, or until the chicken is fully cooked and tender.
  4. Shred Chicken: Once cooked, remove the chicken from the crockpot and shred it. Keep the mole sauce warm in the crockpot for assembling the enchiladas.
  5. Prepare Tortillas: In a skillet, heat a small amount of oil over medium heat. Lightly fry each tortilla until warm and pliable, but not crispy.
  6. Assemble Enmoladas: Carefully dip each tortilla into the warm mole sauce. Place it on a plate, fill with shredded chicken, and fold.
  7. Garnish: Top with additional mole sauce, then garnish with crumbled queso fresco, a drizzle of Mexican sour cream, and, if desired, toasted sesame seeds or other toppings like lettuce, tomato, onion, or avocado.

Notes

This recipe is a quick and flavorful way to enjoy traditional chicken enchiladas de mole. Adjust the mole sauce thickness with a bit of water if needed.