These chicken enmoladas are fried tortillas dipped in mole sauce and then stuffed with freshly cooked chicken. Topped with queso fresco and sesame seeds these enmoladas are an authentic Mexican treat!
Place chicken in a pot with plenty of water. Add oregano, onion, garlic, and salt.
Cook until nicely tender (about 1 hour).
Remove the pieces from the pot and strain the broth.
Allow the chicken to cool down and shred it. Cover and set everything aside.
Place mole paste in a medium cooking pan along with 2 ½ cups of chicken cooking broth, chocolate, and cinnamon powder.
Bring to a gentle simmer and cook the mole sauce for 5 minutes until there are no lumps left and it has a thick gravy-like texture.
Adjust seasonings if needed and turn off the heat.
In a small bowl mix 1 cup of crumbled cheese and diced onion. Set aside.
Heat up ½ inch of oil in a frying pan and slightly fry the tortillas on both sides.
Place fried tortillas on a paper-lined plate to absorb excess oil.
Assemble enmoladas
Dip a tortilla in the warm mole sauce until is nicely coated on both sides.
Place the tortilla on a plate and add some shredded chicken then top with a bit of onion and cheese mixture.
Roll or fold the stuffed tortilla and place it on a serving plate. Repeat the steps until all tortillas are used.
Pour more mole sauce on top of the enmoladas and spread it with the back of a spoon.
Top with sliced onions, more cheese, and a good sprinkle of toasted sesame seeds.
Serve immediately.
Notes
Mole sauce gets thicker as it cools down, if that’s the case, just warm it up with a splash of chicken broth to loosen it up.
Instead of frying the tortillas, you can warm them on a comal or skillet until nicely pliable.
If tortillas break when you coat them in the sauce is because they need to be fried a little longer.
Don’t be tempted to assemble the tortillas without dipping them into the sauce first. Coating the whole tortilla yields juicier and plump mole enchiladas because the sauce goes also inside.