Cinco de Mayo Recipe: Easiest Ever Chicken Mole Enchiladas

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Easiest Ever Chicken Mole Enchiladas

: Recipe courtesy of Marcela Valladolid

2 chicken breasts 

  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

Mole:

  • 5 dried pasilla chiles or dried anocho chiles, stemmed and seeded
  • 1/2 cup hot water
  • 2 (6-inch) corn tortillas, or a handful regular tortilla chips
  • 2 tablespoons olive oil
  • 1 1/2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 3/4 cups chicken stock
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 5 1/2 ounces Mexican chocolate, chopped, (recommended: Ibarra)
  • Kosher salt and freshly ground black pepper

Enchiladas:

  • 12 corn tortillas, warmed
  • Olive oil, as needed
  • 1/4 cup creme fraiche or sour cream
  • 3/4 cup queso fresco or mild feta
For the chicken breasts:
  1. Preheat the oven to 375 degrees F.
  2. Put the chicken breasts on a baking sheet, season with salt, pepper and olive oil, and bake until cooked through, about 10 to 15 minutes. Remove from the oven and set aside to cool. When cool enough to handle, shred into small 1-inch pieces.

For the Mole:

  1. Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside.
  2. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Add the minced garlic and cook 2 minutes more. Transfer the onion and garlic mixture, along with the chiles and torn tortillas, to a blender. Add all the remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes. Stir in the chocolate. Season the mole with salt and pepper, to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas:

  1. Reheat the shredded chicken, if necessary, and keep warm. In a medium saute pan, wide enough to fit the tortilla, over high heat add the oil to reach 1/2-inch up the sides. When the oil is hot, add 1 tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let the excess oil drip off, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and put on a cutting board.
  2. Working quickly, put a little of the warm shredded chicken in the center, being careful not to overfill. Roll the tortilla like a cigar to enclose the filling and transfer to a serving dish, seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to transfer the filled tortillas. Continue to fill all of the tortillas and arranging them side by side. Pour the remaining, reserved mole sauce over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.

Cook’s Notes: The pasilla is a Mexican dried chile, also known as “ancho” or “chile negro” in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. – similar to the poblano. They can be found at most supermarkets, Latin specialty markets or online.

Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute 1-ounce of Mexican chocolate for: 1 (1-ounce) of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop of almond extract.

Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, or can also be substituted with a mild feta cheese.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4 – 6

Culinary tradition: Mexican

 

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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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