What is an Enmolada? In Mexico we have several ways to make dishes with tortillas that date back from the Aztecs and most commonly knowns are enchiladas. “En” is a prefix and it means “in/covered of” and “chilada” refers to “chile” sauce. We have so many variations, the most common are entomatadas (in tomato sauce), enmoladas (in mole sauce) and enfrijoladas (in bean sauce).
Enmoladas are super easy to make and they provide a nice change from traditional enchiladas. There are 2 ways of doing an enmolada, the first is by passing the tortillas through the oil and then passing it through the mole sauce, add the filling and folding it in half or rolled up. The second, is to do the same process though bake them like you would an enchilada. I opted to bake mine as we added cheese and I wanted to be 100% melted. Hope you get to make these, make sure you have plenty of leftovers for lunch, provecho!
1 cup of Mole paste
1 cup of Chicken broth
12 yellow corn tortillas
4 cups of grated Monterey jack cheese
2 cups of shredded rotisserie chicken
Mexican Crema (sour cream)
Cilantro Micro Greens
Toasted Almond Slivers
Thinly sliced white onion
In a non-stick pan add 1 tablespoon of oil and let it heat up. Pass your corn tortilla through to absorb some of that oil though do not let it crisp. Set on a plate and continue to do so one by one of your tortillas. Add more oil as needed. Cover with a paper towel and set aside.
Preheat up your oven to 350 F.
In a saucepan heat up your mole paste with chicken broth. Simmer low and make sure it’s well mixed. You can adjust consistency by adding more or less broth. While your mole sauce is heating up, you can work on all your fixings.
I used a store-bought rotisserie chicken, but you could boil your chicken and then shred. Mix 2 cups of your cheese with the chicken and set aside. Do your garnishes: slice onions, toast almonds and cut cilantro. You are now ready to assemble.
Pass your tortilla through your mole and set in the glass container that you will use for baking. Add about 1-2 tablespoons of your chicken / cheese mix and roll it up. Keep on doing the same until you have filled your pan. Next, take a pastry / silicon brush and brush the top with more mole sauce. Top with the remaining 2 cups of cheese and lightly cover with foil. Bake for 20 minutes, then uncover and broil for 2-5 minutes.
Serve with an additional tablespoon of mole if needed and garnish with onions, crema, sprinkle in cilantro, almonds and cotija. Provecho!