Enmoladas De Pollo
A traditional Mexican dish consisting of corn tortillas dipped in rich mole sauce, folded over shredded chicken, and topped with fresh garnishes.
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Ingredients
- 2 cups Chicken breast, cooked and shredded
- 1 cup Mole paste (store-bought or homemade)
- 2 cups Chicken broth
- 1/2 tablet Mexican chocolate(optional)
- 12 pieces Corn tortillas
- 1/4 cup Vegetable oil
- 1/2 cup Queso Fresco, crumbled
- 1/2 cup White onion, thinly sliced
- 1/4 cup Crema Mexicana
- 1 tablespoon Toasted sesame seeds(optional)
Instructions
- 1
In a medium saucepan, combine the mole paste and chicken broth over medium heat.
- 2
Whisk the mole mixture until smooth, adding the Mexican chocolate if a sweeter, richer flavor is desired; simmer for 10 minutes until thickened.
- 3
Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5-10 seconds per side until soft and pliable, but not crispy.
- 4
Drain the excess oil from the tortillas using paper towels.
- 5
Dip a warm tortilla into the mole sauce until fully coated, then place it on a plate.
- 6
Fill the center of the tortilla with a portion of shredded chicken and fold it in half or roll it up.
- 7
Repeat with the remaining tortillas, arranging three per plate, and spoon extra mole sauce over the top.
- 8
Garnish with crumbled queso fresco, sliced onions, a drizzle of crema, and a sprinkle of sesame seeds.
Nutrition per Serving
540
Calories
28g
Protein
48g
Carbs
26g
Fat
6g
Fiber
12g
Sugar
890mg
Sodium
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