Thursday, October 6, 2011

Enchiladas de pollo con mole (Black mole chicken enchiladas)

What do you do when you have crazy amounts of leftover chicken? Shred it of course!

And with shredded chicken you can make so many different things, the possibilities are endless! Today's shredded chicken option is enchiladas de pollo con mole, which are chicken enchiladas with black mole sauce.

Check them out:

Mole is one of those things that have to grow on you. When I first tried it I thought it was horrible. Nowadays I crave it. It's a very strong-flavored sauce, originally made from hundreds of ingredients in a very long process. There are mole pastes at most grocery stores to recreate the flavor, and it makes it accessible to the every day cook.

If you want to try it out, go ahead, it'll be awesome. But don't serve this at a dinner party if no one has ever tried it before, you run the risk of that initial rejection! It grows on everyone though, like a homey type of dish that hugs you when you eat it :)

Black mole chicken enchiladas
Servings: 2
Prep time: 10 min
Cook time: 10 min
Total time: 20 min

2 cups of water
2 tbsp chicken bouillon powder
1/2 cup Doña Maria mole paste (see pic)
1 1/2 - 2 cups shredded chicken (here are some options: 1, 2 - or just buy it shredded at the store)
6 corn tortillas (make your own!)
1 oz queso fresco, crumbled
2 tbsp sour cream
3 tbsp milk
dash of salt

To make the mole, bring the water to a boil and add the chicken bouillon powder. Alternatively, you could just use 2 cups of chicken stock. When it is boiling, lower the heat and add the mole paste. Stir constantly until it comes to a boil again. Then let it slowly boil for 4 minutes. Keep it warm.

Warm up the tortillas on a griddle or pan. Spread about 1 tbsp of the mole on one side, and place about 2 tbsp of chicken in the middle. Roll them and place them face down on the serving plate.

If the consistency of your mole is too thick, add about 1/4 cup of water to make it more liquid. Then pour it over the enchiladas.

To make the cream a little more runny, mix the sour cream with the milk and a dash of salt. Then garnish the enchiladas with it and top with crumbled queso fresco. You could also add raw onion rings, but I didn't have any today.

That's it! Very easy if you have everything on hand, and trust me this meal fills you up! There's just something about enchiladas that's very satisfying.. :)

Bruno gives this a:
8.7 / 10


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