ENCHILADAS CON MOLE ROJO

Mole is one of my personal favorite Mexican dishes. Every time I stay with my Abuela I ask her if she can make enchiladas con mole. This year I finally got to make it with her and now I get to share it with you. It is a must try if you are craving a little taste of Mexico.

Enchiladas Con Mole Rojo

SERVINGS: 4-10 (EACH SERVING IS 2-3 ENCHILADAS)
PREP TIME: 30 MINUTES
COOKING TIME: 50 MINUTES
TOTAL TIME: 80 MINUTES

INGREDIENTS

For the Chicken:

• 1/4 onion

• 1 clove of garlic

• 1 large chicken breast

• Water

• Salt to season

For the Rice:

• 1 cup of clean rice (follow the instructions from the “Pollo Con Salsa Verde Y Arroz” recipe)

• 2 tomatoes

• 2 cups of water

• Salt to Season

• 1 clove of garlic

• 1/4 cup of onion

• 1 cube of chicken broth

• 1 tablespoon of olive oil

• 1 large minced carrot (optional)

For the Mole:

• 300 grams of mole (rojo)

• The leftover water that we used to cook the chicken (hot)

• 1 tablespoon of olive oil

For the Enchiladas:

• Preferred amount of fresh corn tortillas (each serving is about 2-3 tortillas)

Instructions

Make the Chicken:

1. Put the chicken, onion, garlic, and a pinch of salt into a pot. Fill the pot with enough water to cover the chicken.

2. Cover the pot and heat until it boils. Once it boils, continue cooking for about 20 minutes.

3. Once chicken is cooked, shred it, then set aside.

Make the Rice:

1. Heat a deep saucepan with oil on medium heat.

2. Put the water in a separate pot to boil.

3. In a blender, put the tomato, garlic, onion, and chicken broth and blend until a smooth salsa is created.

4. Once the saucepan is hot, put in the rice and mix occasionally. Keep on medium heat.

5. Once rice is fully separated (about 10 minutes), add in the salsa. Mix and season with salt. Cook for about 5-6 more minutes then add the boiling water.

6. Mix in the water then cover the pan. If you choose to add the optional carrot, now would be the time to add it. Cook for about 20 minutes or until water is fully absorbed.

Make the Mole:

1. Mix the water with the mole in a bowl until the mole is dissolved.

2. Heat a deep saucepan on medium heat with the oil.

3. Add the mole and water mixture to the pan once the pan is hot. Cook on medium-low heat. Continuously mix (to avoid burning the mole) and cook for about 15 minutes.

4. If necessary, add more water to the mole.

Prepare the Enchiladas:

1. Pan fry corn tortillas (2-3 per person) in oil (this is a very important step to keep the tortillas from getting soggy)

2. After each tortilla is fried on each side, dip them into the mole, one at a time, folding it in half while submerged in the mole to create the enchilada.

3. Take out the enchiladas and plate them on top of each other.

4. Top the enchilada with the shredded chicken, onion, and cheese.

Plate with the rice as a side dish and enjoy!