Enchiladas De Mole Recipe
Three corn tortillas filled with wood-grilled chicken then covered in Oaxacan mole negro, queso fresco, sour cream, toasted sesame seeds & fresh onions. Served with rice & beans.
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Ingredients
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Enchiladas
Rice and Beans
Method
Enchiladas Preparation
- 1
- 2
Heat the Tortillas
In a skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 3
Fill the Tortillas
Place a portion of the shredded chicken in the center of each tortilla, roll them up tightly, and place them seam-side down in a serving dish.
- 4
Add Mole
Pour the Oaxacan mole negro evenly over the enchiladas, ensuring they are fully covered.
- 5
Garnish
Top the enchiladas with crumbled queso fresco, a dollop of sour cream, toasted sesame seeds, and diced fresh onions.
Rice and Beans Preparation
- 6
- 7
Add Water and Salt
Pour in 2 cups of water and add 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender.
- 8
Prepare the Beans
In a separate saucepan, heat the cooked black beans over medium heat until warm. Season with salt to taste.
