El Azteca's Chicken Mole Enchiladas
[Recipes from The Tex-Mex Cookbook] [Ethnic] [Barbecue] [Recipes from Cookbooks] [Chicken] [Steaks] [Salsas] Tex-Mex Mole [Chiles] [Mexican] [Enchiladas] [Texas] [Lee's Recipes]
In Oaxaca, Mexico, these go by the name of enmoladas. The combination of chicken and mole sauce has been popular in Tex-Mex restaurants for many years.
Serves 4
Ingredients
6 Tablespoons Olive Oil
2 Each Chicken Breast, julienned
1/4 Cup Onion, diced
2 Cups Mole Tejano * (See recipe on Page 127)
1/4 Cup Olive Oil
8 Each Corn Tortillas
1/2 Cup Monterey Jack Cheese, shredded
1/4 Cup Sesame Seeds, toasted
Directions
- Preheat oven to 350F.
- Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the chicken and onion and cook, stirring, for 4-5 minutes, or until the chicken is cooked through. Remove from the heat and place in a bowl with 1/2 cup of the mole sauce. Toss well and set aside.
- Wipe out the skillet and add the remaining 4 tablespoons olive oil. Place over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10-15 seconds on each side, or until soft. Drain on paper towels. Repeat with the remaining tortillas.
- Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam-side down in a greased baking dish. Pour the remaining 1 1/2 cups mole sauce over them. Sprinkle top with cheese. Place in oven for 12-15 minutes, or until bubbling hot.
- Remove from oven, transfer to plates, and garnish with the sesame seeds.