This flavorful Oaxacan staple brings together the best of mole and enchiladas and combines them into an ideal dish for your next family gathering. Developed by Bricia Lopez, Chef and Co-Proprietor of LA’s Guelaguetza
Total Cook Time: 45
2 lbs. red tomatoes
1 cup water
1 8 oz. can mole negro paste
8 ounces Las Palmas® Red Enchilada Sauce
1 cup chicken broth
1/2 tsp. salt
1/2 tsp. brown sugar
21 corn tortillas
3 cups cooked chicken, shredded
Oaxaca cheese, shredded
1/2 white onion, thinly-sliced rings
1 cup parsley, finely chopped
1/2 cup queso Cotija
- Boil tomatoes with water over medium heat. Allow to cook covered for 20 minutes. Remove from heat, remove the skin and use a food processor to blend the tomatoes.
- In a stock pot, pour the tomato puree and the mole negro paste. Stir until fully dissolved. Add Las Palmas® Mild Red Enchilada Sauce and chicken broth. Allow to simmer for another 15 minutes, stirring occasionally.
- In a skillet, heat up the tortillas lightly on both sides and set aside.
- Preheat oven to 350°F.
- Spread 1/2 cup of the sauce in the bottom of a 9 x 13-inch baking pan. Next, one at a time, lightly dip each tortilla into the sauce.
- Set the sauce-soaked tortilla on a plate. Place the shredded chicken and cheese on each tortilla and wrap over. Place the tortilla seam side down in the baking dish.
- Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a sprinkling of cotija cheese, onions and any remaining chicken you may have.
- Bake the enchiladas for 10 minutes.
- Sprinkle chopped parsley, and another sprinkle of cotija cheese over the top and serve.