How To Make Chicken Enchiladas With Oaxacan Molé Estofado
While in Puerto Vallarta the 2 Cooks made a big pot of Oaxacan Molé Estofado. We made these chicken enchiladas twice to use up the molé. In Mexico it is fairly easy to get a rotisserie chicken, shred it, and have meat for things like this. It’s a simple way to have great tasting meals.
This recipe is naturally gluten free.
Watch A Video
Here is a video of 2 Cooks in the Kitchen making the molé and then making the chicken enchiladas.
Ingredients for Chicken Enchiladas With Oaxacan Molé Estofado
- 2 Cups Shredded Chicken
- 4 Cups Oaxacan Molé Estofado
- 6 Corn Tortillas
- 1/2 Cup Shredded Cheese
- 1 Tablespoon Capers
Cook the Chicken
We’ll start by cooking the chicken with the molé. We put the chicken in a skillet and add about 1 1/2 cups of our molé to it. We’ll just stir this and let it cook until most of the moisture is absorbed.
Put Molé In the Baking Dish
Next we’ll put a layer of molé in a small baking dish. We’re just making 6 enchiladas here so it doesn’t have to be a large dish.
Dredge the Tortillas
We’ll dredge the tortillas in the molé to get them coated on both sides. This gets a little messy but it’s a very tasty mess!
Fill With Chicken
Next we put the tortillas in the pan one by one and fill them with our chicken. We roll each one up as we go. You can also add some shredded chees inside them at this step if you want to. We’ve made them both ways and both were delicious.
Top With Sauce
Once we have our enchiladas rolled up in the pan we will put the rest of our molé on them. We like to spread it over everything and get them good and saucy.
Top With Cheese
Next we sprinkle our shredded cheese over the top. We had Oaxacan cheese for this project so we used strings of that.
Add Capers
Our Oaxacan Molé Estofado is enhanced by adding capers. The sharp acidity really augments the fruity sweetness of the molé. In this case we just want to sprinkle a few capers over the top of our pan.
Bake the Chicken Enchiladas
Now we just have to bake the chicken enchiladas in a 350° oven for 40 minutes and they are ready to eat.
Plating
We like to serve these chicken enchiladas with any available salsas, some sour cream or Mexican crema, and a garnish of cilantro leaves.
Here are some other Mexican dishes we’ve made while in Mexico. You can find some great ingredients if you look around.
Our Brief Guide To Molé has some history and we explore the molés of Oaxaca.
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Chicken Enchiladas With Molé Estofado
Ingredients
- 2 Cups Shredded Chicken
- 4 Cups Oaxacan Molé Estofado
- 6 Corn Tortillas
- 1/2 Cup Shredded Cheese
- 1 Tablespoon Capers
Instructions
- Put the chicken in a skillet with 1 1/2 to 2 cups of the molé. Cook until most of the moisture is absorbed, about 10 minutes.
- Put a layer of molé in the bottom of a small greased baking pan.
- Dredge a tortilla in molé, coating it on both sides. Put the tortilla in the baking pan and spoon some of the chicken into it. Roll the tortilla up. Repeat for the other 5 tortillas.
- Put the rest of the molé on top of the rolled tortillas.
- Sprinkle shredded cheese over the top.
- Put the capers on top of everything.
- Bake in a 350° oven for 40 minutes.
- Serve with salsa, sour cream and a garnish of cilantro leaves.
