Mole Chicken Enchiladas

Harina P.A.N.
Mole enchiladas with chicken are a classic of Mexican cuisine, and besides learning to make mole from scratch, you will enjoy this recipe with P.A.N.® Pre-cooked White Corn Flour tortillas, which are not only delicious but also very easy to make. Get ready to enjoy the best flavor accompanied by homemade black mole. Enjoy them at any time of the day!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups PAN® pre-cooked white corn meal, 1 kg
  • 2 tomatoes, grilled on the comal, with skin
  • 1/4 onions, grilled on the comal
  • 1 clove garlic, toasted on the comal
  • 6 pasilla chiles, clean and toasted on the comal
  • 4 ancho chiles, clean and toasted on the comal
  • 3 guajillo chiles, clean and toasted on the comal
  • 1/4 cups almonds, toasted on the comal
  • 1/4 cups raisins, toasted on the comal
  • 1/4 cups peanuts, toasted on the comal
  • 1/4 cups sesame seeds, toasted on the comal
  • 1/2 sticks cinnamon, toasted on the comal
  • 1 teaspoon oregano, toasted on the comal
  • 3 cloves, toasted on the comal
  • 4 allspice berries, toasted on the comal
  • 1 tablespoon cumin, toasted on the comal
  • 1/2 cups plantain, fried and sliced
  • 2 slices white bread, fried, like bolillo or telera
  • 4 cups chicken broth
  • 2 tablespoons lard
  • 1 Mexican chocolate tablet, whole
  • salt
  • 2 cups water, for the tortillas
  • 1 teaspoon salt, for the tortillas
  • 3 cups chicken, shredded and cooked, for the filling
  • vegetable oil
  • 1/2 cups sour cream, for serving
  • 1/2 cups panela cheese, crumbled, for serving
  • 1 red onion, in rings, for serving
  • 4 tablespoons cilantro, finely chopped, for garnish
Preparation
30 mins
15 mins
Low
  • Blend the roasted tomato along with the onion, garlic, toasted chiles, almond, raisins, peanut, sesame, cinnamon, oregano, clove, allspice, cumin, fried plantain, slices of bread, and one cup of chicken broth to obtain a thick mixture. If necessary, divide the ingredients to make it easier to blend.
  • Fry the mole in a pot with hot lard. Add the remaining chicken broth and dissolve the chocolate tablet; season with salt and cook for 20 minutes over low heat. Reserve.
  • For the tortillas, mix the water and salt in a bowl. Gradually incorporate the P.A.N.® Pre-cooked White Corn Flour, knead until you achieve a homogeneous consistency. Cover and let the dough rest for 5 to 10 minutes.
  • Divide the dough into equal portions and form small balls. In a press or tortilla maker, place two sheets of thick plastic and add a portion of dough in the center. Press until you achieve the desired tortilla shape.
  • Cook on a comal, griddle, or skillet over high heat for 50 seconds, flip, and grill for another 50 seconds. Keep the tortillas warm with a napkin.
  • To assemble the enchiladas, dip the tortillas in hot oil for 10 seconds. Fill the tortillas with the shredded chicken, place them on a plate and cover with the mole sauce. Finally, add some sour cream, panela cheese, and cilantro. Serve immediately.

Nutritional Information

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