Enmoladas Chicken Enchiladas Made With Mole Poblano Recipes

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ENMOLADAS (CHICKEN ENCHILADAS MADE WITH MOLE POBLANO)



Enmoladas (Chicken Enchiladas Made With Mole Poblano) image

I remember have these a few times in my favourite Mexican place in Chicago. It is dish from Puebla. I love mix of flavours, salty with sweet. I think will make them myself the next time I do tortillas now I found recipe for them. :) I found it here: http://nibblesandfeasts.com/2011/05/nestle-kitchens-enmoladas-de-la/

Provided by Tea Girl

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup water
1 (4 ounce) packet sofrito seasoning, paste (tomato, garlic, onion)
2 chipotle chiles in adobo, from a can seeded if desired
2 tablespoons canned adobo sauce from the chipotle chiles
1 tablespoon chicken flavor instant bouillon
90 g abulita chocolate
2 tablespoons vegetable oil
8 large corn tortillas
2 cups crumbled panela cheese
toasted sesame seeds
chopped onion
chopped fresh cilantro

Steps:

  • Put water, sofrito, chipotle chiles, adobo sauce and bouillon in blender; cover. Blend until smooth.
  • Put mixture in large saucepan. Add Abuelita chocolate.
  • Cook, stirring frequently, over medium-low heat for 5 minutes or until chocolate has dissolved completely and sauce has thickened. Set aside; keep warm.
  • Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in Abuelita mixture.
  • Fill dipped tortillas evenly with cheese; roll and place in serving dish.
  • Pour remaining Abuelita sauce over tortillas. Sprinkle with sesame seeds and top with onion and cilantro; serve immediately.

Nutrition Facts : Calories 151.7, Fat 10.2, SaturatedFat 4.2, Cholesterol 0.1, Sodium 195.7, Carbohydrate 16.4, Fiber 3.7, Sugar 0.6, Protein 3.2

ENMOLADAS (LAMB ENCHILADAS WITH MOLE SAUCE)



Enmoladas (Lamb Enchiladas with Mole Sauce) image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 1 serving

Number Of Ingredients 71

5 to 7 pounds quartered lamb (neck, shoulder, ribs, including bones)
28 ounces tomato juice
1/2 cup Dijon mustard
1/2 cup kosher salt
1/4 cup chopped garlic
1/4 cup lime juice
1/4 cup sherry vinegar
3 tablespoons ground cumin
3 tablespoons ground black pepper
2 tablespoons ground coriander
7 to 9 dried avocado leaves
4 sprigs fresh oregano
4 sprigs fresh thyme
2 shallots, rough chopped
1/2 fresh jalapeno, minced (remove seeds for less heat)
8 to 10 shallots, thinly sliced
1 cup cider vinegar
1 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chopped garlic
2 tablespoons fresh oregano
2 tablespoons kosher salt
1 small beet, cut in half
1/2 habanero chile, cut in half
6 beefsteak tomatoes
1/4 cup vegetable oil
1/2 cup corn (can substitute frozen)
3 tablespoons chopped garlic
2 to 3 ribs celery, rough chopped
1 large carrot, rough chopped
1 poblano chile, rough chopped
1 Spanish onion, rough chopped
1/2 jalapeno, rough chopped
1/2 cup pepitas/pumpkin seeds
1/4 cup pecans
1/4 cup sesame seeds
Two 6-inch corn tortillas
Two 10-inch flour tortillas
One 46-ounce can tomato juice
One 28-ounce can whole tomatillos (including liquid)
1/2 cup ancho chile powder
1/2 cup dark or golden raisins
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup ground cumin
1/4 cup kosher salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons fresh oregano
2 tablespoons fresh thyme
6 Mexican chocolate discs
2 bananas, chopped
2 bay leaves
1 1/2 cups paprika
1 cup kosher salt
1 cup granulated sugar
1/2 cup ground cumin
1/2 cup ground black pepper
1/2 cup brown sugar
1/4 cup ancho chile powder
1/4 cup chipotle chile powder
1/4 cup guajillo chile powder
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup dried oregano
3 tablespoons cayenne pepper
Crushed peanuts, for garnish
Oil, for cooking enchilada shells
3 to 4 corn enchilada shells
1 ounce crumbled Cotija

Steps:

  • For the braised lamb: Combine the lamb, tomato juice, Dijon, salt, garlic, lime juice, vinegar, cumin, pepper, coriander, avocado leaves, oregano, thyme, shallots, jalapeno and enough water to cover in a large pot. Simmer on low heat, uncovered, for 3 hours.
  • Remove meat and let cool, reserving liquid. Shred meat, removing as much fat and cartilage as possible.
  • For the pickled shallots: Cover shallots in a bowl with water.
  • Combine vinegars, cumin, garlic, oregano, salt, beet and chile in a saucepot and bring to a boil. Turn off the heat and strain the liquid into the bowl with the shallots. Add the beet. Refrigerate until cooled, 4 to 6 hours. Strain the liquid and discard the beet.
  • For the Oaxacan red chile-chocolate mole: Char tomatoes on a grill or over an open flame until blackened and splitting.
  • Preheat the oven to 400 degrees F.
  • Heat oil in a large pot, then add corn, garlic, celery, carrot, poblano, onion and jalapeno and saute until soft.
  • Spread pumpkin seeds, pecans, sesame seeds and corn and flour tortillas on a baking sheet and bake until browned, 5 to 7 minutes.
  • Blend tomatoes, blend with toasted nuts and seeds. Add to the pot, then add the tomato juice, tomatillos, ancho chile powder, raisins, chipotle chile powder, guajillo chile powder, cumin, salt, brown sugar, granulated sugar, cinnamon, oregano, thyme, chocolate discs, bananas, bay leaves and 1 1/2 gallons water. Simmer on low heat, stirring frequently, for 2 hours.
  • Puree in a blender until smooth.
  • For the tinga spice: Mix paprika, salt, granulated sugar, cumin, pepper, brown sugar, chile powders, garlic powder, onion powder, oregano and cayenne together in a bowl. Transfer to an airtight container.
  • For the enmoladas: Place crushed peanuts in a large skillet and heat and toss until they begin to release their oils; add some tinga spice and toss to coat. Turn off heat and set aside.
  • Put several inches of oil into a Dutch oven and heat up until hot. Dip enchilada shells into the oil with tongs until pliable, 5 to 8 seconds. Place on a large rimmed plate. Place 2 ounces warmed shredded lamb (including any jus) on each shell. Using your fingers, roll each shell. Ladle Oaxacan mole sauce over entire plate-enmoladas are about the sauce!
  • Garnish the enchiladas with Cotija, spiced crushed peanuts and 2 ounces pickled shallots. (Save remaining meat, shallots, mole and tinga for another use.)

'EASIEST EVER' CHICKEN MOLE ENCHILADAS



'Easiest Ever' Chicken Mole Enchiladas image

In Mexico, rich mole poblano is a celebratory dish, often made for special occasions, which takes about 4 days. The sauce in this recipe is a streamlined version that packs in deep and delicious flavor and is easy to make ahead and freeze, so even weekdays can be festive.

Provided by Marcela Valladolid

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 chicken breasts
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup olive oil
5 dried pasilla or anocho chiles, stemmed and seeded
1 1/2 cups hot water
2 (6-inch) corn tortillas, or handful regular tortilla chips
2 tablespoons olive oil
1 1/2 medium onions, chopped
Kosher salt
2 garlic cloves, minced
2 tablespoons smooth peanut butter
1 teaspoon dried oregano
1 3/4 cups chicken stock
One 3.1-ounce disk Mexican chocolate, chopped, (recommended: Ibarra*)
Freshly ground black pepper
Olive oil, as needed
Twelve 6-inch corn tortillas, warmed
1/4 cup sour cream
3/4 cup queso fresco or mild Feta

Steps:

  • For the chicken: Preheat the oven to 375 degrees F. On a baking sheet, sprinkle the chicken with salt and pepper and drizzle with the olive oil. Bake until cooked through, 10 to 15 minutes. Set aside to cool, then shred into small bite-sized pieces.
  • For the mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes. Then drain and set aside. Toast the corn tortillas in a dry skillet until dry, crisp and golden. Tear into pieces and set aside. In the same skillet, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Then add the garlic and cook 2 minutes more. Transfer the onion and garlic mixture to a blender with the chiles, tortillas, peanut butter and oregano. Pour the chicken stock over and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to a boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.
  • To assemble the enchiladas: Fill a medium saute pan half way with oil over high heat. When the oil is hot, dip 1 tortilla at a time and fry just until soft and heated through, a few seconds. Lift out, let the excess oil drip off and then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and transfer to a plate. Working quickly, put 1/3 cup of the shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in a serving dish seam- side down. Continue to fill all of the tortillas and place them side-by- side. Pour the reserved mole over the top. (This recipe can be tightly wrapped and frozen for 3 weeks at this stage. To reheat: Preheat oven to 350degrees F, unwrap and bake until sauce is bubbly and enchiladas are heated through, about 20 to 25 minutes.) To serve, drizzle with a little sour cream and sprinkle with queso.

CLASSIC MOLE POBLANO SAUCE WITH CHICKEN



Classic Mole Poblano Sauce With Chicken image

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas.

Provided by Rita1652

Categories     Chicken Breast

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 23

4 dried pasilla peppers, stems and seeds removed
4 dried New Mexico chiles, stems and seeds removed
1 medium onion, chopped
2 garlic cloves, chopped
2 medium tomatoes, peeled and seeds removed, chopped
2 tablespoons sesame seeds
1/2 cup almonds
1/2 corn tortilla, torn into pieces
1/4 cup raisins
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
water or rum
3 tablespoons shortening or 3 tablespoons vegetable oil
1 cup chicken broth
1 ounce unsweetened chocolate square, to taste (or Mexican Chocolate, (or more)
4 boneless skinless chicken breasts
salt
pepper
paprika, to taste
corn kernel
cilantro
tomatillo

Steps:

  • Combine the chiles, onion, garlic, tomatoes, 1 tablespoon of the sesame seeds, almonds, tortilla, raisins, cloves, cinnamon, and coriander. Puree small amounts of this mixture in a blender until smooth. (I added a small of amount of water or rum each time to make it smooth.).
  • Melt the shortening in a skillet and sauté the puree for 10 minutes, stirring frequently. Add the chicken broth and chocolate and cook over a very low heat for 45 minutes. The sauce should be very thick. The remaining sesame seeds are used as a garnish.
  • Season chicken breasts to taste and grill over low heat for about 25 minutes or until desired doneness. Ladle mole sauce over each breast and scatter the tops with warm corn kernels. Garnish with cilantro leaves, thin slices of tomatillo.

Nutrition Facts : Calories 478, Fat 29.4, SaturatedFat 6.5, Cholesterol 75.5, Sodium 398.1, Carbohydrate 25.2, Fiber 7.5, Sugar 9.5, Protein 34

CHICKEN ENCHILADAS MOLE'



Chicken Enchiladas Mole' image

Takes a little prep time but well worth it. Was developed by a co-worker when I worked up in a fly fishing lodge in Alaska many years ago.

Provided by NitaD

Categories     Chicken Breast

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1 cup vegetable oil
7 teaspoons flour
5 teaspoons chili powder
6 cups chicken stock
1 teaspoon clove
1 teaspoon cinnamon
6 tablespoons ground cumin
6 ounces mexican chocolate
3 lbs chicken breasts
4 cups diced onions
4 garlic cloves, minced
24 ounces canned tomatoes, diced
4 teaspoons oregano
2 tablespoons prepared mustard
2 tablespoons salt
2 teaspoons pepper
20 tortillas
1 lb grated monterey jack cheese
sour cream (to garnish)
chopped green onion (to garnish)

Steps:

  • For Sauce: Put in sauce pan and simmer till it begins to thicken- oil, flour, chili powder, chicken stock, cloves, cinnamon, and 4 Tbsp of the cumin and the mexican chocolate.
  • For the filling: Boil chicken and cube, mix with onions, garlic and tomatos(drained),oregeno, remaining cumin, mustard, salt and pepper.
  • To Assemble: Dip tortillas in sauce, lay on assemby area put several tablespoons of filling in middle of tortilla, add some grated monteray jack, and roll. Place in large shallow baking dish-repeat for all 20 tortillas.
  • Pour sauce over enchiladas cover with foil and bake for 30 minutes take off foil and sprinkle with remaining cheese bake for 10 more minutes until cheese is melted and begins to brown.
  • Serve with a dollop of sour cream and sprinkle of chopped green onions.

Nutrition Facts : Calories 1022.5, Fat 54, SaturatedFat 16.5, Cholesterol 110, Sodium 2470.5, Carbohydrate 87.2, Fiber 6.6, Sugar 18.1, Protein 48.2

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