Chicken Mole Enchiladas Supreme Recipes

MOLE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Warm corn tortillas on a hot skillet for a few seconds on each side, or fry them lightly in oil, then place on a paper towel lined plate to soak up excess grease.
• Pour 1/4 cup of mole sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of chicken and small sprinkle of cheese, then roll tightly, and place seam side down in the pan.
• Pour remaining mole sauce over the top. Bake for 20-25 minutes or until hot and bubbly.
• Remove from oven and top with a drizzle of sour cream, a sprinkle of cotija cheese, cilantro and chopped avocado.

SIR PATRICK STEWART'S MOLE ENCHILADAS

Steps:

• To poach the chicken, cut the onion into quarters (leaving the skin on), scrub and halve the carrots, trim and roughly chop the celery, halve the bulb of garlic. Place it all into a large, deep pot with the chicken, peppercorns and parsley. Cover with cold water, then add 1 teaspoon of sea salt and place on a high heat. Bring to the boil, then reduce the heat to medium-low and simmer for 1½ hours, or until the chicken is cooked through and falling away from the bone, skimming away and discarding any scum that rises to the surface. Turn off the heat and leave the chicken to soak in the pot until ready to serve.
• For the mole, halve and deseed the dried peppers, then lightly toast in a dry frying pan for a couple of minutes (being careful not to char them) - you may need to do this in batches. Tip into a large heatproof bowl, cover with boiling water and leave to soften (about 20 minutes).
• Meanwhile, heat 1 tablespoon of pork dripping in a large, deep frying pan on a medium heat. Add the sesame seeds, peanuts and almonds, and toast for 5 minutes, or until golden. Remove to a bowl.
• Add another tablespoon of dripping to the pan. Peel and roughly chop the onions and garlic, then fry with the ground spices for 5 to 10 minutes, or until softened.
• Peel the plantain and roughly chop with the tomatoes. Add to the pan, along with the raisins and toasted nuts and seeds (reserving 3 tablespoons for serving).
• Roughly tear in the corn tortilla and bread roll, then drain the peppers and mix everything together in a large bowl ready for blitzing.
• Working in batches, transfer the mixture to a liquidiser and whiz until smooth, adding a little water to each batch until you reach the desired consistency. Pass the mixture through a coarse sieve into a large pan on a low heat, with 4 tablespoons of dripping.
• Coarsely grate in the dark chocolate, stir it through the mole, then leave to simmer for 1 hour, or until the flavours have mellowed and the sauce is rich and thick, stirring regularly. Have a taste and season to perfection, adding a little poaching liquor from the chicken to loosen.
• For the corn salsa, preheat a griddle pan on a medium-high heat. Add the corn and toast for 5 to 8 minutes, or until the kernels are scorched and blackened, turning regularly for even cooking. Alternatively, char the corn directly on a gas hob. Carefully slice the kernels from the cob with a sharp knife.
• Finely zest 1 lime over a serving bowl, then squeeze in the juice of both limes and add a good pinch of sea salt and black pepper. Peel the red onion and finely dice with the tomatoes, slice the jalapeños (deseed, if you like), then add to the bowl, along with the corn. Toss well and leave to one side.
• For the green rice, dollop the dripping into a pan on a medium heat. Peel and finely chop the onion and garlic, add to the pan and cook for a couple of minutes. Stir in the rice and cook for a few minutes more, or until the onions are golden and slightly softened.
• Add 500ml of the chicken poaching liquor or stock, then finely chop the herbs and add to the pan, along with the epazote (if using). Bring to the boil, then reduce the heat to low, cover and simmer for 10 minutes, or until all the water is absorbed and the rice is cooked.
• Pull the chicken from the carcass and shred the meat. Bash the reserved seeds and nuts in a pestle and mortar to a chunky crumb.
• Ladle about 500ml of mole into a clean pan and keep warm while you assemble the enchiladas.
• Working two to three at a time, brush the outside of the tortillas with a little pork dripping, then flip them over and top each with a good handful of chicken. Fold them in half, pressing the edges to seal.
• Place a large non-stick frying pan on a medium heat and fry the tortillas for 1 to 2 minutes on each side, or until golden and crisp.
• Dunk the tortillas into the warm mole, then place on a serving plate. Sprinkle over the bashed nuts, then add a dollop of salsa and a few sprigs of coriander. Serve with the green rice. Delicious!

CHICKEN ENCHILADAS WITH MOLE SAUCE

Steps:

• Melt 2 tablespoons lard in a stockpot. Stir in 1/2 onion, 2 cloves garlic, 1 teaspoon salt, 1 tablespoon cumin seeds, poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to 8 minutes. Add chicken thighs and 4 cups chicken broth, cover, and simmer until reduced, about 40 minutes.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast guajillo chiles and ancho chiles in a dry skillet on medium-high heat until hot and aromatic, 3 to 4 minutes. Place toasted chiles and tortilla strips in the blender with the hot broth. Press them down so they are fully submerged and soak until softened, about 10 minutes. Blend the chile and tortilla mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side.
• Melt 2 tablespoons lard in a large skillet over medium heat. Stir in 1/2 sliced onion, 5 garlic cloves, 2 teaspoons cumin seeds; cook and stir until onions are soft and golden, 5 to 8 minutes. Add onion mixture to the blender with the chile mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in 2 cups chicken broth, salt, sugar, and chocolate. Bring mixture to a simmer; cook and stir until chocolate is melted, about 5 minutes.
• Toast tortillas in a dry skillet over medium heat until golden and soft, 2 to 3 minutes per side. Fill each tortilla with 1/3 cup chicken mixture. Roll and place seam side down on a plate. Continue with remaining tortillas, 3 per plate. Top each trio of tortillas with 1/3 cup mole sauce, 1 to 2 tablespoons chopped cilantro, and 1 to 2 tablespoons queso fresco.

CHICKEN MOLE ENCHILADAS SUPREME

Steps:

• Heat oven to 425°F. Place mole sauce in medium saucepan. Gradually add broth, stirring with wire whisk until smooth. Cook over medium-high heat, stirring often, until thoroughly heated.
• Meanwhile, place chicken in small microwavable bowl. Cover with microwavable plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High 1 to 2 minutes or until thoroughly heated.
• Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spoon 1/3 cup chicken down center of each tortilla. Spoon 1 tablespoon sauce over chicken on each tortilla; fold 2 sides toward center. Place enchiladas, seam sides down, in baking dish. Pour remaining sauce over enchiladas.
• Bake uncovered 9 to 10 minutes or until thoroughly heated.
• Place 1 enchilada on each serving plate; top with lettuce, tomato, cheese and onions.

CHICKEN MOLE ENCHILADAS

Steps:

• Heat oil in large skillet over medium heat. Add onion, garlic, bolillo, ancho chiles, California red chile pods, tomatillos and tomato and saute 10 minutes or until soft. Pour half the broth into blender and add half the sauteed ingredients. Add peanut butter, chocolate pieces, cocoa powder, mole paste and salt and blend until very smooth. Transfer sauce to large skillet. Pour other half of the broth and sauteed ingredients into blender. Puree and add the mixture in large skillet. Bring to a boil, reduce heat and simmer 10 minutes, stirring continuously to keep from sticking to skillet. Remove from heat and set aside. Heat oven to 350°F. Spread 1 cup sauce in ungreased 9x13-inch baking dish. Heat oil and fry tortillas until softened. Drain on paper towels. Lightly dip tortillas in mole sauce to coat. Fill with shredded rotisserie chicken, cheese and onion. Roll tortillas and place seam side down in baking dish side by side. Pour sauce over enchiladas. Cover dish with aluminum foil and bake 15 to 20 minutes or until warm. Garnish with queso fresco and serve with favorite side dish.

CHICKEN ENCHILADAS SUPREME

Steps:

• Heat oven to 350°F.
• Mix cream cheese spread, 2 Tbsp. milk and garlic powder until blended.
• Heat oil in large skillet on medium heat. Add peppers, onions and garlic; cook and stir 5 to 6 min. or until crisp-tender. Stir in chicken, 3/4 cup each cream cheese mixture and shredded cheese, and 1/4 cup enchilada sauce.
• Dip 1 tortilla in remaining enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Repeat with remaining tortillas and filling; cover with remaining sauce.
• Bake 20 min. Top with remaining shredded cheese; bake 5 min. Mix remaining cream cheese mixture and remaining milk; spoon over enchiladas.

CHICKEN ENCHILADAS SUPREME

Steps:

• Combine chicken, green chiles and green chile salsa and mix well.
• Mix salt and heavy cream in a medium-sized bowl.
• Heat about 1/2 inch oil in a small skillet.
• Dip each tortilla into hot oil for about 5 seconds, just to soften.
• Drain on paper towels.
• Dip each fried tortilla into bowl containing cream and salt, coating each side.
• Fill each tortilla with chicken mixture.
• Roll and place in ungreased flat baking dish.
• Pour remaining cream over enchiladas and sprinkle with cheese.
• Bake uncovered at 350 degrees for 20 to 25 minutes.

'EASIEST EVER' CHICKEN MOLE ENCHILADAS

Steps:

• 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: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
• 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 reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.