Chicken Enmoladas
Chicken enmoladas: corn tortillas bathed in homemade poblano mole, topped with sesame seeds and fresh cheese.
40 min2 servingsMediumMexican
904kcal / serving
58.6 gprotein
72.1 gcarbs
42.3 gfat
Ingredients
- 2 pieces Chicken breasts
- 8 pieces Corn tortillas
- 1½ cups Poblano mole (homemade or good quality)
- 1 cup Chicken broth
- 1 tablespoons Neutral vegetable oil
- 2 tablespoons Toasted sesame seeds
- ½ cup Crumbled fresh cheese
- ¼ cup White onion in thin rings
- Salt, to taste
Directions
- Boil the chicken breasts with salt until cooked. Shred them and reserve the broth.
- Heat the chicken broth and dissolve the poblano mole. Cook over medium-low heat, stirring, for 10 minutes until a smooth and slightly thick sauce is obtained. Adjust consistency with more broth if necessary.
- Briefly heat the tortillas on a comal to make them pliable.
- Dip each tortilla in the hot mole, just enough to coat it. Fill with shredded chicken and fold into a taco or empanada shape.
- Place the enmoladas on a plate, bathe them with more mole, and garnish with toasted sesame seeds, fresh cheese, and onion rings.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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