Chicken Enchiladas with Green Mole
Yamilette González
We honor grandma's green mole and add it to these chicken enchiladas. You won't be able to resist this spectacular Mexican dish!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil
  • 1 cup pumpkin seeds
  • 1/2 cups sesame seeds
  • 1/2 cups almonds
  • 7 tomatillos, cut in half
  • 1/4 onions
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 4 allspice berries
  • 1 bunch cilantro, washing and disinfecting
  • 2 cups chard, washed and disinfected
  • 1 bunch epazote, washing and disinfecting
  • 2 cups chicken broth
  • corn tortillas
  • 1 chicken breast, cooked and shredded
Preparation
1h
50 mins
Low
  • In a small pot over medium heat, heat a little oil and fry the pumpkin seeds; cook until golden brown, remove and set aside.
  • In the same pot, fry the sesame seeds, remove and set aside; repeat the process with the almonds.
  • In a small pot, fry the tomatoes, onion, garlic, add cumin, black pepper, cilantro, and epazote; return the seeds to the pot, pour in the chicken broth and cook for 10 minutes. Let it cool and set aside.
  • Blend the previous preparation with the chard leaves and in a small pot over medium heat, heat a little oil, pour in the mole, season with salt and pepper and simmer for 30 minutes.
  • In a skillet, heat oil and fry the tortillas on both sides for 30 seconds. Place on absorbent paper to remove excess fat.
  • Fill the tortillas with the shredded chicken, place on a serving plate and bathe with the green mole, accompanied by cream, cheese, onion, sesame seeds, and epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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