Enchiladas De Pollo En Mole Oaxaqueño Recipe
pulled free-range chicken, oaxacan mole, queso fresco, crema fresca, red onions, sesame seeds, mexican rice, chile piquín black beans
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Ingredients
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Main Ingredients
Side Dishes
Method
Preparation of Enchiladas
- 1
- 2
Warm the Tortillas
In a heated skillet, warm the corn tortillas one by one until pliable, about 30 seconds on each side. Keep them warm wrapped in a clean kitchen towel.
- 3
Assemble the Enchiladas
Take a warm tortilla, add a portion of the shredded chicken, roll it up tightly, and place it seam side down in a baking dish. Repeat with remaining tortillas and chicken.
- 4
Add Mole Sauce
Pour the Oaxacan mole sauce evenly over the assembled enchiladas in the baking dish, ensuring each enchilada is well covered.
Serving the Dish
- 5
Garnish the Enchiladas
Sprinkle the crumbled queso fresco, sliced red onions, and toasted sesame seeds over the top of the enchiladas.
- 6
Prepare the Side Dishes
Serve the enchiladas alongside a generous scoop of Mexican rice and a side of chile piquín black beans.
- 7
Serve
Drizzle crema fresca over the enchiladas just before serving for added richness, and enjoy your Enchiladas de Pollo en Mole Oaxaqueño!
