Chicken Enchiladas in Green Mole

Authentic Chicken Enchiladas in Green Mole Recipe from Mexico

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Chicken enchiladas in green mole is a delicious and flavorful Mexican dish that combines tender shredded chicken, creamy cheese, and a rich green mole sauce. This dish is perfect for a family dinner or a special occasion, and is sure to impress your guests with its unique flavors.

History

The origins of chicken enchiladas in green mole can be traced back to traditional Mexican cuisine, where mole sauces are a staple in many dishes. Mole verde, or green mole, is a type of mole sauce made with roasted poblano peppers, almonds, cilantro, and other ingredients. When combined with tender chicken and cheese, it creates a mouthwatering filling for enchiladas.

Ingredients

3 cups cooked rice
2 cups cooked shredded chicken breast
0.5 cup (2 oz / 57 g) shredded cheddar cheese
0.5 cup (2 oz / 57 g) shredded monterey jack cheese
0.5 cup sour cream
1.25 cups chicken broth, divided
0.25 cup sliced green onions
0.25 cup chopped onion
1 tbsp paprika
0.5 tsp salt
4 roasted, peeled, seeded and deveined poblano peppers
0.33 cup blanched almonds
0.25 cup cilantro leaves
1 clove garlic
2 tbsp vegetable oil
0.75 cup heavy cream
1.75 cups milk, divided
1 tsp ground black pepper
12 corn tortillas

How to prepare

In a large bowl, combine rice, chicken, cheese, sour cream, 0.5 cup of chicken broth, onions, paprika, and salt. Mix thoroughly and set aside.
In a blender, combine the remaining 0.75 cup of chicken broth, pepper, almonds, cilantro, and garlic. Process until smooth.
Heat oil in a heavy skillet over medium heat. Add the pepper mixture and cook over medium heat, stirring constantly, for 2 to 3 minutes or until thickened.
Reduce the heat to low. Add cream, 0.75 cup of milk, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened. Set aside.
Dip each tortilla in the remaining 1 cup of milk. Place a small skillet coated with cooking spray over low heat until hot.
Heat each tortilla until warm and soft. Remove tortillas and stack them on a plate, keeping them warm.
Spoon 0.25 cup of rice mixture in the center of each tortilla, folding the sides over.
Place the tortillas in a 13x9x2 inches baking dish coated with cooking spray.
Top with green mole sauce, cover, and bake at 350°F (177°C) for 25 to 30 minutes, or until bubbly.

Variations

Substitute shredded pork or beef for the chicken in the filling for a different flavor.
Add diced tomatoes, bell peppers, or corn to the filling for extra texture and flavor.
Use a store-bought green mole sauce to save time and effort in the kitchen.

Cooking Tips & Tricks

Make sure to roast, peel, seed, and devein the poblano peppers before blending them into the green mole sauce for a smooth and flavorful consistency.

- Heating the tortillas in milk before filling and rolling them will make them soft and pliable, preventing them from tearing during assembly.

- Be sure to cover the enchiladas with the green mole sauce before baking to keep them moist and flavorful.

Serving Suggestions

Serve chicken enchiladas in green mole with a side of Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the poblano peppers before blending them into the green mole sauce enhances their flavor and adds a smoky element to the dish.

- Simmering the green mole sauce with cream and milk creates a rich and creamy texture that complements the chicken and cheese filling.

Ingredient Substitutions

Use Monterey Jack cheese or queso fresco instead of cheddar cheese for a different flavor profile.

- Substitute cashews or pumpkin seeds for almonds in the green mole sauce for a nut-free version of the dish.

Make Ahead Tips

Prepare the chicken enchiladas in green mole up to a day in advance, cover and refrigerate them, then bake them just before serving for a convenient and stress-free meal.

Presentation Ideas

Garnish the chicken enchiladas in green mole with fresh cilantro leaves, sliced green onions, and a dollop of sour cream for a colorful and appetizing presentation.

Pairing Recommendations

Pair chicken enchiladas in green mole with a refreshing agua fresca or a cold Mexican beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover chicken enchiladas in green mole in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of chicken enchiladas in green mole contains approximately 400 calories.

Carbohydrates

Each serving of chicken enchiladas in green mole contains approximately 35 grams of carbohydrates.

Fats

Each serving of chicken enchiladas in green mole contains approximately 20 grams of fats.

Proteins

Each serving of chicken enchiladas in green mole contains approximately 15 grams of proteins.

Vitamins and minerals

Chicken enchiladas in green mole are a good source of vitamin C, vitamin A, calcium, and iron.

Alergens

This recipe contains dairy (cheese, sour cream, milk) and nuts (almonds), which may be allergens for some individuals.

Summary

Chicken enchiladas in green mole are a balanced meal that provides carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Chicken enchiladas in green mole are a flavorful and satisfying Mexican dish that combines tender chicken, creamy cheese, and a rich green mole sauce. With a few simple ingredients and some basic cooking techniques, you can create a delicious meal that will impress your family and friends. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chicken Enchiladas in Green Mole. It was a warm summer afternoon, and I was sifting through an old recipe book that had been passed down to me from my own grandmother. As I turned the yellowed pages, a folded piece of paper fell out, revealing a handwritten recipe for the most delicious-sounding dish I had ever come across.

The recipe was for Chicken Enchiladas in Green Mole, a traditional Mexican dish that I had never attempted to make before. The ingredients list was long and the instructions were intricate, but something about the recipe spoke to me. I knew that I had to try my hand at making it.

I began by gathering all the necessary ingredients, making a trip to the local market to pick up fresh cilantro, tomatillos, and serrano peppers. As I chopped and prepared the ingredients, the kitchen filled with the fragrant aroma of garlic and onions sautéing in a pot.

The most challenging part of the recipe was making the green mole sauce. I had never made mole before, and the thought of blending together so many different flavors was intimidating. But I was determined to master it.

I simmered the tomatillos, peppers, and cilantro in a pot with chicken broth and spices, letting the flavors meld together and transform into a vibrant green sauce. The scent of the mole filled the kitchen, and I knew that I was onto something special.

Next, I shredded the cooked chicken breast and mixed it with a combination of cheeses and chopped onions. I carefully spooned the chicken mixture onto corn tortillas, rolled them up, and placed them in a baking dish.

Finally, I poured the green mole sauce over the enchiladas, making sure to cover each one completely. I sprinkled the top with more cheese and popped the dish into the oven to bake.

As the enchiladas cooked, I couldn't help but feel a sense of pride and accomplishment. The kitchen was alive with the sounds and smells of a dish that I had worked so hard to create. I knew that this recipe would become a staple in my cooking repertoire, one that I would pass down to future generations.

When the timer beeped, I eagerly pulled the enchiladas out of the oven. The cheese was bubbling and the sauce was glistening. I couldn't wait to dig in and taste the fruits of my labor.

I served the enchiladas on a plate, garnishing them with fresh cilantro and a dollop of sour cream. The first bite was pure magic. The tender chicken, gooey cheese, and flavorful mole sauce combined to create a dish that was truly unforgettable.

As I savored each bite, I reflected on the journey that had brought me to this moment. From finding the recipe hidden in an old book to mastering the art of making green mole, I had come a long way. And I knew that I had my grandmother to thank for instilling in me a love of cooking and a curiosity for trying new recipes.

So, as I sat at the table enjoying my Chicken Enchiladas in Green Mole, I felt a deep sense of gratitude for the culinary heritage that had been passed down to me. And I couldn't wait to continue exploring new recipes and creating delicious dishes for my own family to enjoy.