Chicken Enmoladas Recipe

Chicken Enmoladas Recipe

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Step 1

Bring a pot of water to a boil; add half an onion, 2 whole garlic cloves and the thyme. Cook chicken breast, bone and skin included.

Step 2

Remove the chicken once cooked through after 20-30 minutes. Discard the onion, herbs and garlic, but set aside one cup of chicken stock.

Step 3

Shred the chicken and set it aside.

Step 4

In a frying pan, add a tablespoon of cooking oil and sauté half an onion coarsely chopped and two garlic cloves until fragrant and caramelized. Add the tomatoes cut into wedges and cook for 2-3 more minutes. Set aside.

Step 5

Add to a blender one cup of chicken stock, the mole La Costeña and the stir-fried tomatoes, onion and garlic. Blend until smooth

Step 6

Heat the tortillas in a skillet until soft, and fill each with 2-3 tablespoons of shredded chicken.

Step 7

Place the filled tortillas in a baking tray and top them with the mole.

Step 8

Top with the grated cheese and serve immediately.


  • Alternatively, top with grated Manchego cheese and bake for cheesy enmoladas.



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