Chicken Enchiladas in Green Mole
Submitted by marmaduke
Chicken enchiladas smothered in a homemade green mole made from roasted poblanos, almonds, cilantro, and cream. Stuffed with rice, two cheeses, and sour cream for a Mexican dinner worth the effort.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minThese enchiladas go way beyond the usual can-of-green-sauce situation with a from-scratch green mole that’s smoky, nutty, and impossibly rich.
Roasted poblano peppers get blended with blanched almonds, fresh cilantro, garlic, and chicken broth into a smooth sauce, then simmered with cream and milk until thick and velvety.
The filling is loaded: shredded chicken, rice, cheddar, Monterey Jack, sour cream, and scallions rolled up in milk-softened corn tortillas.
Baked until bubbly under that gorgeous green mole, these are the kind of enchiladas that make you close your eyes with the first bite.
Variations
- Add roasted tomatillos to the mole for a tangier, more traditional salsa verde flavor
- Use flour tortillas if you prefer a softer wrap that doesn’t crack
- Scatter crumbled cotija cheese and extra cilantro on top after baking
Chef Tips
- Roast the poblanos until fully charred and blistered for the deepest smoky flavor in the mole
- Dip each tortilla in milk and warm it in a skillet so it stays pliable and doesn’t split when you roll
- Stir the mole sauce frequently as it simmers; the cream and almonds can stick to the bottom if you walk away
Ingredients
Directions
Combine rice, chicken, cheese, sour cream, ½ cup chicken broth, onions, paprika, and salt in large bowl.
Mix thoroughly; set aside.
Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender; process until smooth.
Heat oil in heavy skillet over medium heat.
Add pepper mixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes.
Reduce heat to low; add cream, ¾ cup milk, and black pepper.
Simmer uncovered 20 minutes, stirring occasionally until slightly thickened.
Set aside.
Dip each tortilla in remaining 1 cup milk.
Place small skillet coated with cooking spray over low heat until hot.
Heat each tortilla until warm and soft.
Remove tortillas and stack on plate; keep warm.
Spoon ¼ cup rice mixture in center of each tortilla, folding sides over.
Place in 13 x 9 x 2- inch baking dish coated with cooking spray.
Top with green mole sauce, cover and bake at 350℉ (180℃) F 25 to 30 minutes, or until bubbly.
Comments
