Enmoladas are nothing more than glorified chicken enchiladas made with mole poblano. Of course this is the fact of the matter, but the simple yet sublime culinary experience they create is nothing short of inspired. Salty cheese balances the hint of sweet in the mole, while the soft, warm tortillas play perfectly against the cold and crispy onion rings.
This dish is a great choice for any week night meal and can be prepared quickly and economically without a lot of fuss or headache. It is also a very versatile option for anyone who might be entertaining due to the fact that much of it can be prepared ahead of time.
16 corn tortillas*
3-4 cups cooked, shredded chicken
2 cups mole poblano
1 cup grated cotija cheese
1 whole white onion, sliced into thin rings
*El Milagro brand “blancas” are suggested
Warm tortillas on a hot, dry comal or griddle so that they are pliable. Place about ¼ cup of chicken on the bottom third of the tortilla and roll it up, rolling away from you. Place seam side down on a serving plate or in a casserole dish that can be heated either in the microwave or in the oven. Repeat the process until all of the chicken and tortillas have been used. Next, gently bathe rolled tortillas with mole poblano until completely covered. Sprinkle with generous cotija cheese and warm in oven or microwave. Once hot, garnish with onion rings and serve immediately. Yield 4 portions.
Enmoladas in Chicago:
Enmoladas that taste great can be easily achieved here in the Chicagoland area. Everything ingredient from the tortillas to the cheese can usually be found in your larger chain grocery store. Specific chains that can be trusted to supply them are Jewel –Osco, Food4Less, and Meijer’s. As for the mole poblano, it is highly preferred to use homemade, but if this is not possible, Doña Maria brand can be used in a pinch.