Serves 4
Main Course

Ingredients

Stacked Chicken Mole Enchiladas
  • chicken breast , 1,lb, on or off the bone,
  • Oaxacan red mole paste, ½, jar,,/guelaguetza-mole-rojo-16-oz
  • tomato puree, 1, cup,,/pomi-finely-chopped-tomatoes
  • unsweetened coco powder, 2, tablespoons,,
  • salt,,,to taste,
  • 4-6 inch corn tortillas, 1, package,,
  • white onion, 1,,sliced into rings,
  • white sesame seeds, ½, teaspoon,,/brown-sesame-seeds
  • cilantro, 1,bunch,,
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Stacked Chicken Mole Enchiladas

New Mexican style enchiladas stack the filling in-between tortillas instead of rolling them, making the process much less messy but just as enjoyable to eat. Top with a fried egg and fresh avocado slices for a filling lunch or dinner.
Written By Megan Fawn Schlow | Mar 19, 2021

Ingredients

Stacked Chicken Mole Enchiladas
  • chicken breast , 1,lb, on or off the bone,
  • Oaxacan red mole paste, ½, jar,,/guelaguetza-mole-rojo-16-oz
  • tomato puree, 1, cup,,/pomi-finely-chopped-tomatoes
  • unsweetened coco powder, 2, tablespoons,,
  • salt,,,to taste,
  • 4-6 inch corn tortillas, 1, package,,
  • white onion, 1,,sliced into rings,
  • white sesame seeds, ½, teaspoon,,/brown-sesame-seeds
  • cilantro, 1,bunch,,
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  1. Pre-heat the oven to 400 degrees. 
  2. In a medium sauce pot, add the chicken, 3 cups of water (or enough to just cover the chicken), half of the sliced onion and half of the bunch of parsley.
  3. Bring to a boil, cover and lower the heat to low. Simmer for 20-25 minutes. 
  4. Remove the chicken from the poaching liquid and cool. Remove the chicken from the bone and shred with two forks. Reserve 3 cups of the chicken broth for the mole sauce. 
  5. To a medium sauce pot, add the mole paste, tomato puree, chicken broth, coco powder and salt to taste. Slowly bring the sauce to a simmer, whisking to dissolve the paste for 5-10 minutes.
  6. As the sauce simmers, place the tortillas in a single layer on a wire rack over a baking sheet. Bake for 4-5 minutes or until the tortillas just start to brown. Remove from the oven and let cool.
  7. Once warmed through and slightly thickened, add a ½ cup of the sauce to the shredded chicken, mix to combine.
  8. Place a ½ cup of the sauce in an oven proof baking dish, coating the bottom with sauce.
  9. Using tongs, take one of the tortillas and quickly dip it into the sauce, tapping it on the side of the pot to remove excess sauce.
  10. Place the tortilla in the baking dish and top 2 tablespoons of the sauced shredded chicken, and top with one ring of sliced onion. Repeat with 2-4 tortillas per stack, depending on the size of the tortillas.
  11. Top each stack with ¼ cup of sauce and slide in the oven for 10 minutes.
  12. Remove from the oven and top with remaining slices of onion, sesame seeds and chopped cilantro.