« Beef or Chicken Enchiladas with Quick Mole »

Enchilada Filling

*If using beef as the filling for the enchiladas, follow the beef preparation found with the Mole Nachos w/Ground Beef recipe.

*If using chicken as the filling for the enchiladas, prepare the chicken as follows:

1 ½ lbs. boneless skinless chicken breasts or chicken tenders

1 tsp. Mexican spice blend

½ tsp. cumin

½ tsp. garlic powder

Salt & Pepper, to taste

1 medium red onion, chopped

3 cloves garlic, minced

1 cup frozen corn, thawed

Season chicken with the combination of the Mexican spice blend, cumin, garlic powder, salt and pepper.  In a large skillet, brown chicken over medium heat until chicken is cooked through and no longer pink.  Remove chicken to a plate and allow to cool slightly.  Thinly slice or shred chicken.

In the same pan with the chicken drippings, saute the onion and garlic until tender.  Add thawed corn and 1 ½ cups of enchilada sauce (use store-bought or see below recipe).  Once fully incorporated and corn is thawed, add in chicken.  Mixture should be slightly thick as this is a filling.  If mixture is too runny, allow to simmer on stovetop and the longer simmer will evaporate the additional water in the pan.  Allow to cool slightly before handling.

Quickie Enchilada Sauce

1 (15 oz) can of tomato sauce

1 (4 oz) can of diced green chilies, undrained

1 small red onion, chopped

2 teaspoons chili powder 

½ teaspoon salt

1 teaspoon ground cumin

¼ teaspoon dried oregano

2 garlic cloves, minced

Combine all ingredients in a blender and puree until smooth.  Place in saucepan over medium until heated through.  Taste for seasoning and adjust accordingly.

Note: If you prefer more heat, use ancho chili powder in place of regular chili powder and a generous about of freshly ground black pepper.

Methods for Warming & Softening Tortillas 

*The below methods are for (1) 10 oz. pack of corn tortillas (El Milagro is recommended)

Microwave: Wrap contents of (1) 10 oz. pack of tortillas in a damp paper towel. Microwave for 30 seconds and remove.  Keep unused tortillas covered to retain heat and pliability.

Oven: Wrap contents of (1) 10 oz. pack of tortillas in foil and place in a 300 degree oven for 10 minutes.  Keep unused tortillas covered to retain heat and pliability.

Skillet Method:  This method will accentuate the corn flavor in the tortilla.  Using a large skillet, add a ½ teaspoon of corn oil over medium heat.  Once oil is heated, swirl to spread oil over entire pan surface.  Add tortillas (2 can normally fit in a large skillet) making sure that the tortilla has full contact with the bottom of the pan.  Heat tortilla for approximately 1-2 minutes, flip to other side then transfer to plate.  Keep tortillas warm by tenting with foil sheet.

To Assemble Enchiladas

Preheat oven to 350 degrees. 

Have your favorite cheese/cheese combination (shredded cheddar, Monterey Jack and/or Chihuahua) available and ready.

Spread a layer of mole sauce over entire tortilla.  Spoon 2-3 tablespoons of the  meat/enchilada sauce mixture and 1 tablespoon of cheese down the center of the tortilla.  Roll and place seam side down in a 9X13 inch baking dish.  Once all tortillas have been assembled, spread any remaining mole sauce over the tops of the already rolled tortillas and top with any remaining meat/enchilada sauce mixture.  Sprinkle generously with cheese and add any other favorites of your choice such as black olives.

Cover with foil and bake for 20 minutes until heated through and cheese is bubbly and melted.  Once cheese is melted completely, remove foil and allow to bake uncovered for an additional 5 minutes, watching closely. 

Let cool for 6-8 minutes and garnish with sour cream, cilantro, fresh tomatoes, and lime wedges.

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Reader Comments (1)

My Mole Sauce was feeling lonely after I made a double batch last week making the Mole Nachos w/ Ground Beef. Now that Chicken Enchiladas w/ Quick Mole is posted, guess what we're having for dinner tomorrow? Thanks, Carol, for posting!
March 2, 2011 | Unregistered CommenterGrace

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