Name: Santa Marías Enchiladas Mancha Manteles Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 9 pieces gluten-free corn tortillas (6-inch); 500 g cooked shredded chicken (or cooked flaked mahi mahi); 1 medium white onion; 2 pieces garlic cloves; 3 tbs vegetable oil (for softening tortillas and sautéing); 1 tsp salt; 1 tsp black pepper; 1 cup shredded Oaxaca or mozzarella cheese (optional, omit for dairy-free); 3 pieces dried guajillo chilies (stemmed, seeded); 2 pieces dried pasilla or ancho chilies (stemmed, seeded); 1 medium tomato; 0.5 cup roma tomato or 1/2 can crushed tomato; 0.5 medium white onion; 2 pieces garlic cloves (for mole); 1 small plantains (ripe/soft, sliced); 1 slice stale gluten-free bread or gluten-free tortilla chips (for thickening); 2 tbs almonds (blanched) or peanuts; 1 tbs sesame seeds; 1 piece cinnamon stick; 2 pieces whole cloves; 0.5 tsp cumin seeds or ground cumin; 1 tbs brown sugar; 2 cups chicken or vegetable stock; 2 tbs vegetable oil (for toasting and frying mole ingredients); 1 tsp salt (for mole); 1 cup Mexican-style white rice (cooked); 0.5 small raw white onion (thinly sliced); 1 medium roma tomato (diced); 1 piece jalapeño (thinly sliced, seeds optional); 2 tbs fresh cilantro (chopped, optional)

Method

Enchiladas and Filling

Prepare filling and tortillas

Thinly slice the 1 medium white onion: half will be sautéed with the filling, half reserved for garnish. Mince 2 garlic cloves. In a medium skillet over medium heat, add 1 tablespoon vegetable oil. Sauté half the sliced onion (about 1/2 medium) until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds. Add the shredded cooked chicken (or flaked mahi mahi), 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and warm through for 2–3 minutes. Taste and adjust seasoning. If using cheese, stir in 1/2 cup of shredded cheese to bind the filling and remove from heat.

Warm the tortillas so they are pliable: heat a dry skillet over medium-high heat and warm each gluten-free corn tortilla 20–30 seconds per side, or wrap a stack in a damp towel and microwave 30 seconds. Lightly brush both sides of each tortilla with the remaining 2 tablespoons vegetable oil (this helps prevent tearing when rolling).

Assemble enchiladas: divide the filling into 3 equal portions (for three enchiladas). Place a portion of filling in the center of a warmed tortilla, roll tightly, and place seam-side down in a shallow baking dish (9x9 inch or similar) so three enchiladas fit snugly. Sprinkle remaining 1/2 cup shredded cheese over enchiladas if using.

Mole Mancha Manteles (sauce)

Toast and soften dried chilies

Remove stems and seeds from the guajillo and pasilla/ancho chilies. In a dry skillet over medium heat, toast the chilies 15–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with very hot water. Soak 15 minutes until softened, then drain, reserving about 1/4 cup soaking liquid.

Toast nuts, seeds and spices

In the same skillet, add 1 tablespoon vegetable oil over medium heat. Toast the sesame seeds and almonds (or peanuts) 1–2 minutes until golden and fragrant. Add the cinnamon stick, whole cloves and cumin seeds (or ground cumin) for 30 seconds to bloom oils. Remove from skillet and set aside.

Sauté aromatics and plantain

Add the sliced ripe plantain to the skillet with a little oil and cook 1–2 minutes per side until caramelized and soft. Add the halved tomato (or 1/2 cup crushed tomato), 1/2 medium onion, and 2 garlic cloves. Sauté until softened, about 4–5 minutes. If using the reserved chili soaking liquid, add 2–3 tablespoons to loosen the mixture.

Blend mole

Combine the softened chilies, toasted nuts/seeds/spices, sautéed tomato/onion/garlic/plantain, stale gluten-free bread or tortilla chip, brown sugar, and 1 cup of the chicken or vegetable stock in a blender. Blend on high until very smooth, adding more stock (up to the remaining 1 cup) or the reserved soaking liquid to reach a pourable yet thick sauce that coats the back of a spoon.

Simmer and season sauce

Heat 1 tablespoon oil in a saucepan over medium-low heat. Pour the blended mole into the pan and simmer gently, stirring frequently, for 10–15 minutes to deepen flavors and remove raw edge. Add remaining stock as needed to reach a saucy consistency for topping enchiladas (about 1.5–2 cups finished). Season with 1 teaspoon salt and adjust brown sugar or salt to taste. Remove cinnamon stick and whole cloves if still present.

Assemble, Bake and Finish

Top and bake enchiladas

Preheat oven to 350°F (175°C). Pour the warm mole sauce generously over the assembled enchiladas, covering them. Cover the baking dish loosely with foil and bake 12–15 minutes until everything is heated through and cheese (if used) is melted.

While enchiladas bake, warm the cooked Mexican-style rice in a small saucepan or microwave until hot (about 3–4 minutes).

Remove enchiladas from oven and let rest 2 minutes. Plate three enchiladas per serving, spooning additional mole if desired. Serve with 1/3 cup warm rice alongside (total cooked rice in recipe yields about 1 cup), a portion of roasted chicken or additional mahi mahi if desired.

Garnish: top enchiladas with thinly sliced raw onion, diced roma tomato, sliced jalapeño (seeds in or out to taste), chopped cilantro if using, and lime wedges on the side.