Oaxacan Enchiladas Recipe
slow cooked chicken thigh rolled in heirloom corn tortillas, mole negro, white onion, queso fresco
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Ingredients
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Chicken Filling
Enchiladas Assembly
Method
Chicken Filling Preparation
- 1
Cook the Chicken
In a slow cooker, place the chicken thighs, chopped onion, minced garlic, chicken broth, cumin, salt, and pepper. Cook on low for 6-8 hours or until the chicken is tender and easily shredded.
- 2
Shred the Chicken
Once cooked, remove the chicken thighs from the slow cooker and shred them using two forks. Mix in some of the cooking liquid to keep the chicken moist.
Enchiladas Assembly
- 3
Prepare the Tortillas
In a skillet, warm the heirloom corn tortillas over medium heat until pliable, about 30 seconds on each side.
- 4
Fill the Tortillas
Place a generous amount of shredded chicken in the center of each tortilla, then roll them up tightly. Place the filled tortillas seam-side down in a greased baking dish.
- 5
Add the Mole Sauce
Pour the mole negro sauce evenly over the rolled enchiladas in the baking dish.
- 6