Jul 14 2026
Restaurants›La Media Luna›Enmoladas Recipe

Enmoladas Recipe

Inspired by La Media Luna
Time1h
Serves6

Make Enmoladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Enchiladas

Mole Sauce

Garnish

Method

Preparation of Mole Sauce

  1. 1

    Prepare the Chiles

    Remove the stems and seeds from the dried chiles. Rinse them briefly under cold water.

  2. 2

    Cook the Chiles

    In a skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant. Add the minced garlic and chopped tomato, cooking for another 2 minutes.

  3. 3

    Blend the Sauce

    Transfer the toasted chiles, garlic, tomato, chicken broth, peanut butter, ground cumin, salt, and sugar into a blender. Blend until smooth.

  4. 4

    Cook the Sauce

    In the skillet, heat the olive oil over medium heat. Pour the blended sauce into the skillet and simmer for about 10 minutes, stirring occasionally until thickened.

Preparation of Enmoladas

  1. 5

    Prepare the Tortillas

    Warm the corn tortillas in a dry skillet or microwave until pliable.

  2. 6

    Fill the Tortillas

    Take a warmed tortilla, place a few tablespoons of shredded chicken and chopped onions in the center, and roll it up tightly.

  3. 7

    Assemble the Enmoladas

    Place the rolled tortillas in a baking dish seam-side down. Repeat with remaining tortillas.

  4. 8

    Add Mole Sauce

    Pour the prepared mole sauce generously over the rolled enchiladas in the baking dish.

  5. 9

    Add Cheese

    Sprinkle the Oaxacan cheese over the top of the mole-covered enchiladas.

  6. 10

    Bake

    Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until the cheese is melted and bubbly.

Garnishing

  1. 11

    Serve

    Serve the enmoladas hot, garnished with sour cream, chopped cilantro, and sliced radishes.

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