Enchiladas de Mole Rojo:
Recipe courtesy of Culinary Institute of America
Makes 8 servings (3 enchiladas per person)
3 ½ c. mole rojo (click here for the mole recipe)
24 corn tortillas
1 c. canola oil
2 ½ c. chicken, boiled, shredded
¾ c. queso fresco, finely crumbled
1 white onion, small, quartered, thinly sliced
½ parsley sprig
Heat the mole over low heat and dilute with water (the mole should be thin). Simmer over low heat for 10 minutes or until the mole is heated through.
Heat the oil in a medium skillet. Using tongs, quickly pass the tortillas in the hot oil to soften. Do not let the tortillas get crispy. Immediately drain the tortillas on paper towels or on a wire rack. Place a tortilla on a serving plate. Place the shredded chicken on one end and roll to close. Repeat with remaining tortillas. Cover enchiladas with warm mole and heat through for 10 minutes. Garnish with queso fresco, onion, and parsley sprigs.
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