Lunch El Poblano Recipe
Chicken burrito and enchilada topped with mole sauce, queso fresco. Served with rice.
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Ingredients
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For the Chicken Burrito
For the Enchilada
For the Mole Sauce
Method
For the Mole Sauce
- 1
- 2
Add the chopped tomato and cook for another 2-3 minutes. Then, add the ancho chiles and chicken broth. Bring to a simmer and let it cook for about 15-20 minutes until the chiles are soft.
- 3
Blend the mixture until smooth, then add ground cumin and salt to taste. Set aside.
For the Enchilada
- 4
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the mole sauce on the bottom.
- 5
Take a corn tortilla, add a portion of the shredded chicken, and roll it up tightly. Place seam side down in the baking dish. Repeat with the remaining tortillas.
- 6
Once all enchiladas are in the dish, pour the remaining mole sauce over the top and sprinkle with crumbled queso fresco. Bake for 20-25 minutes.
For the Chicken Burrito
- 7
Prepare the Chicken and Assemble the Burritos
In a pan, cook the boneless, skinless chicken breast in a little olive oil until fully cooked. Shred the chicken once cool enough to handle.
- 8
Take a flour tortilla and fill it with shredded chicken, cooked rice, black beans, shredded lettuce, sour cream, and salsa.
- 9
Wrap the tortilla tightly around the filling to form a burrito.