ENMOLADAS (CHICKEN ENCHILADAS MADE WITH MOLE POBLANO)
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
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)
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
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
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
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
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'
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
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
More about "enmoladas chicken enchiladas made with mole poblano recipes"
ENMOLADAS (CHICKEN MOLE ENCHILADAS) - THRIFT AND SPICE
From thriftandspice.com
4/5 (4)Total Time 30 minsCategory Main CourseCalories 171 per serving
- Heat up a skillet with enough oil for frying. Once oil is hot quickly fry the tortillas one at a time for a few seconds on each side.
- Dip one tortilla at a time into the mole sauce. Then fill it with the shredded chicken and roll it up like an enchilada. Don't add too much chicken or it will be difficult to close the enchilada.
ENMOLADAS (CHICKEN MOLE ENCHILADAS) + VIDEO - MAMá …
From inmamamaggieskitchen.com
Ratings 10Calories 312 per servingCategory Dinner
CHICKEN MOLE ENCHILADAS | ENMOLADAS DE POLLO | MEXICAN …
From mexicoinmykitchen.com
4.9/5 (7)Total Time 30 minsCategory ChickenCalories 335 per serving
- You will need two frying pans. Place the mole sauce in one of the frying pans and set over medium low heat. Have a plate covered with paper towels ready.
- Meanwhile, add the vegetable oil in the other frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. The tortilla should turn soft but without any excess oil. Place the tortillas over the paper towel-covered plate to absorb the oil. Keep them warm.
- After frying all the tortillas, dip them one by one with the help of kitchen tongs (or your hand and a large spatula) into the warm mole sauce, making sure it is completely submerged. This is also a step that’s done quickly, to avoid breaking the tortillas.
ENMOLADAS | TRADITIONAL CHICKEN DISH FROM PUEBLA, …
From tasteatlas.com
THE BEST MOLE ENCHILADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MOLE SAUCE RECIPE FOR CHICKEN ENCHILADAS {ENMOLADAS}
From talkingmeals.com
CHICKEN ENCHILADAS MOLE SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MOLE SAUCE FOR ENCHILADAS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ENCHILADAS WITH MOLE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BEST ENMOLADAS RECIPE - BROKE BANK VEGAN
From brokebankvegan.com
15 ENCHILADAS DE MOLE - SELECTED RECIPES
From selectedrecipe.com
ENMOLADAS CHICKEN ENCHILADAS MADE WITH MOLE POBLANO …
From tfrecipes.com
15 RECETA DE ENCHILADAS SUIZAS - SELECTED RECIPES
From selectedrecipe.com
ENMOLADAS (EASY CHICKEN MOLE ENCHILADAS) - MARICRUZ AVALOS …
From maricruzavalos.com
VEGETARIAN MOLE ENCHILADAS | XX PHOTOZ SITE
From xxphotoz.com
CHICKEN MOLE ENCHILADAS - CARLSBAD CRAVINGS
From carlsbadcravings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love