Name: La Fonda Restaurants Mole Enchiladas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Shredded cooked chicken; 12 pieces Corn tortillas; 2 cups Shredded cheese (Mexican blend or Monterey Jack); 1 medium Chopped onion; 2 tbs Olive oil; 4 pieces Dried ancho chiles; 2 pieces Dried guajillo chiles; 4 pieces Garlic cloves; 2 medium Tomatoes; 2 cups Chicken broth; 1 tsp Ground cumin; 1 tsp Ground cinnamon; 1 tsp Sugar; 1 tsp Salt; 1 tsp Ground black pepper; 2 tbs Sesame seeds

818 Reposado Tequila, Mezcal, Lime, Tandoori Pineapple Tikka

Tandoori Margarita

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Chicken enchiladas topped with mole sauce.

In a dry skillet over medium heat, toast the ancho and guajillo chiles for about 2 minutes, turning frequently until fragrant. Remove from heat and let cool.

Toast the Chiles

Once cooled, remove stems and seeds from the chiles. Place them in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

Soak the Chiles

In a blender, combine the soaked chiles, garlic, tomatoes, chicken broth, cumin, cinnamon, sugar, salt, and black pepper. Blend until smooth.

Blend the Sauce

In a saucepan over medium heat, add olive oil. Pour in the blended mole sauce and simmer for about 15 minutes, stirring occasionally.

Cook the Sauce

Stir in the sesame seeds and let the sauce cook for another 5 minutes. Remove from heat and set aside.

Add Sesame Seeds

Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to soften, then drain on paper towels.

Prepare the Tortillas

On each tortilla, place a portion of shredded chicken, some chopped onion, and a sprinkle of cheese. Roll the tortillas tightly and place seam-side down in a baking dish.

Fill the Enchiladas

Once all enchiladas are assembled, pour the prepared mole sauce evenly over the top. Sprinkle the remaining cheese over the sauce.

Top with Mole Sauce

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Bake

Remove from the oven and let cool slightly before serving. Garnish with additional sesame seeds and chopped cilantro if desired.

Serve

Shredded cooked chicken

Corn tortillas

Shredded cheese (Mexican blend or Monterey Jack)

Chopped onion

Olive oil

Dried ancho chiles

Dried guajillo chiles

Garlic cloves

Tomatoes

Chicken broth

Ground cumin

Ground cinnamon

Sugar

Salt

Ground black pepper

Sesame seeds

Mole Enchiladas

Lettuce Tomatoes, Onions, Avocado and Queso Fresco.

Ensalada De La Casa

Our House Signature Dish. NY Steak, Chorizo, Grilled Chicken, Carne Enchilada, Queso Fresco, Nopales with a spicy roasted salsa. Comes with side of Mexican Rice and Beans and fresh hand made Tortillas.

Molcajete Azteca

Chips and Salsa

Meat of Choice with Avocado, Tomatoes, Onions, Chipotle, Mayonnaise served on Sesame Seed Bread.

Cemita Poblana

Chips con Salsa

Order of Two Quesadillas made with home made tortillas. Filled with choice of meat and Oaxaca Cheese.

Quesadilla de Maiz

Make Mole Enchiladas Recipe in just 1h . Chicken enchiladas topped with mole sauce.

Mole Enchiladas Recipe

Ingredients

Enchiladas

Mole Sauce

Method

Mole Sauce Preparation