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 cocoa powder, 2, tablespoons,,
- salt,,,to taste,
- 4-6 inch corn tortillas, 12-16,,,
- white onion, 1,,sliced into rings,
- white sesame seeds, ½, teaspoon,,/brown-sesame-seeds
- cilantro, 1,bunch,,
- Pre-heat the oven to 400 degrees.
- In a medium sauce pot, add the chicken, 4 cups of water (or enough to just cover the chicken), half of the sliced onion and half of the bunch of cilantro.
- Bring to a boil, cover and lower the heat to low. Simmer for 20-25 minutes.
- 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.
- To a medium sauce pot, add the mole paste, tomato puree, chicken broth, cocoa powder and salt to taste. Slowly bring the sauce to a simmer, whisking to dissolve the paste for 5-10 minutes.
- 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.
- Once the sauce is warmed through and slightly thickened, add a ½ cup of the sauce to the shredded chicken, mix to combine.
- Place a ½ cup of the sauce in an ovenproof baking dish, coating the bottom with sauce.
- 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.
- 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 3-4 tortillas per stack, making 4 stacks.
- Top each stack with ¼ cup of sauce and slide in the oven for 10 minutes.
- Remove from the oven and top with remaining slices of onion, sesame seeds and remaining cilantro.
