Chicken Mole Style Enchiladas - Enmoladas de Pollo

 
CHICKEN MOLE STYLE ENCHILADAS KIT

 

Enmoladas de Pollo

Chicken Mole Style Enchiladas

Mexico City

 

Serves 4

1          Whole boneless skinless chicken breasts

750ml Water

1          Bay leaf

¼         Onion, chopped

1          Teaspoon salt

240ml  Vegetable oil

12        Carmelita Fresh Corn Tortillas (Yellow corn)

3          Tablespoons Sour cream

2          Teaspoons sesame seeds

1          Small onion, sliced in rings

2          Tablespoons crumbled feta cheese

1         Can San Marcos Refried Pinto

 

For the Sauce

3          Tablespoon corn or vegetable oil

1          Teaspoon sesame oil

½         Jar Red Mole Paste 

 

 

CHICKEN MOLE STYLE ENCHILADAS KIT

 

 

Put the chicken breast in a small saucepan and cover with the water. Add the bay leaf, onion and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for 20 minutes or until the chicken is cooked. Leave to cool and shred lightly with your fingers. Reserve.

 

While the chicken is cooking, make the Sauce for the Enchiladas. Heat a little bit of the vegetable oil with the sesame oil in a medium saucepan. Add the mole paste and stir. Stirring constantly, add some chicken stock or water and continue stirring until the paste turns into a sauce. You will need to add enough stock so that the texture of the mole is like that of double cream. Take off the heat and reserve.

 

Or if you are short of time use the Dona Chonita Red Mole just heat for 5 minutes in low temperature, take off the heat and reserve.

 

Heat the 240ml. vegetable oil in a frying pan and put the tortillas in one at a time. Fry each tortilla for 15 seconds and place on a plate lined with kitchen paper towels. The tortillas should remain soft.

 

Dip each tortilla in the mole sauce place on a large plate and fill with a little of the shredded chicken and fold in half. Repeat the process with each tortilla.

 

Arrange on the plates so each person has three enchiladas. Garnished with a little sour cream poured over the enchiladas and sprinkle the sesame seeds, onion and cheese on top.

 

Serve immediately with refried beans at side.

 

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